Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and visitors equally celebrating its exquisite cuisine.
An International Accolade
Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of more than four hundred cities across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The recognition "stands as proof of its deep-rooted culinary traditions and dynamic gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is hardly a shock to its locals or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's most populous state – is at last in the limelight for what has consistently shaped its essence: an unparalleled passion for food.
"'What's for dinner, the method of preparation' is a constant dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, refined, and taken to extraordinary levels in their imperial kitchens.
These imperial kitchens were epicenters of culinary innovations, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But perhaps 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 sealed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and carts – little-known delights that are immensely popular with the locals.
In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and involved. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to master the skill.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it right on top 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 lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will encourage more people around the world to explore these tales and experience the city to delight in the food wonders of Lucknow.
