Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and tourists equally swearing by its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a select list of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it enters a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".
The honor "stands as proof of its deep-rooted food heritage and dynamic culinary scene," according to a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The accolade for this historic city is little surprise to its locals or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and vibrant city – the capital of India's biggest state – is now in the spotlight for what has always shaped its soul: an profound love for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from waking up until night in many homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, perfected, and elevated to extraordinary levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and kiosks – hidden gems that are wildly popular with the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and involved. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though say that their children are unwilling to learn the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is hoped, will encourage more people worldwide to explore these stories and experience the city to taste the food wonders of Lucknow.
