Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and travelers equally swearing by its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it joins a international community of over 400 cities across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".
The honor "is a testament to its centuries-old food heritage and dynamic food ecosystem," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, bustling, and diverse city – the capital of India's largest state – is now in the spotlight for what has consistently shaped its essence: an profound passion for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from morning until night in many homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and taken to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of food experimentation, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known 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 Baniya community's cuisine doesn't just showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are little shops and kiosks – hidden treasures that are extremely favored by the locals.
In the central district of Hazratganj, throngs of people start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and complicated. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their children are reluctant to learn the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it right on top 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 has a narrative – crafted by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people globally to learn these tales and travel to the city to delight in the food wonders of Lucknow.
