Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and travelers equally swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it enters a worldwide network of over 400 cities across over 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".
The recognition "stands as proof of its deep-rooted gastronomic legacy and dynamic culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city comes as hardly a shock to its locals or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has perennially characterized its essence: an profound passion for food.
"'What's for dinner, how should it be prepared' is a continued conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, perfected, and raised to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and kiosks – lesser-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, 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 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 unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and demanding. The vendor whisks the milk and then leaves 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. Many but express concern that their children do not want to take up the craft.
A renowned chef from Lucknow has noted that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to discover these tales and visit the city to delight in the gastronomic treasures of Lucknow.
