Delectable 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 alike swearing by its remarkable cuisine.
An International Accolade
Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it enters a international community of more than four hundred metropolises across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The accolade "stands as proof of its deep-rooted culinary traditions and dynamic food ecosystem," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as little surprise to its inhabitants or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and vibrant city – the capital of India's biggest state – is at last in the global gaze for what has always characterized its soul: an profound love for food.
"'What will be cooked, the method of preparation' is a constant dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of culinary innovations, fusing Iranian and local Indian styles to create what became known as the culinary tradition 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 processed the meat with raw papaya, kesar, and spices and made it so soft that it needed 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, leisurely heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are small establishments and kiosks – lesser-known treasures that are extremely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and complicated. The cook whisks the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but say that their children do not want to master the skill.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people globally to discover these stories and experience the city to savour the gastronomic treasures of Lucknow.
