Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike swearing by its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it enters a global network of cities metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".
The accolade "is a testament to its deep-rooted food heritage and lively food ecosystem," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as hardly a shock to its locals or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the capital of India's largest state – is now in the spotlight for what has consistently shaped its heart: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from waking up until night in most homes," notes a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and taken to sublime levels in their royal kitchens.
These imperial kitchens were epicenters of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous 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 rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are small establishments and stalls – little-known delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can make their way to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is intricate and demanding. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however note that their children do not want to learn the art.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people worldwide to learn these tales and travel to the city to taste the gastronomic treasures of Lucknow.
