Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and tourists equally celebrating its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a worldwide network of cities cities across over 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The recognition "is a testament to its deep-rooted food heritage and dynamic culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city is no surprise to its residents or avid food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, chaotic, and vibrant city – the capital of India's most populous state – is now in the global gaze for what has consistently shaped its essence: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a ongoing dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and kiosks – hidden delights that are wildly favored by the locals.
In the central district of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can visit a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and complicated. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will inspire more people around the world to learn these narratives and visit the city to taste the food wonders of Lucknow.
