Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and visitors equally celebrating its superb cuisine.
A Global Honor
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a select group of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it enters a worldwide network of over 400 metropolises across over 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The honor "is a testament to its profound gastronomic legacy and vibrant food ecosystem," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as hardly a shock to its locals or passionate food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and diverse city – the capital of India's most populous state – is finally in the spotlight for what has perennially shaped its soul: an profound devotion for food.
"'The day's menu, how will it be cooked' is a constant discussion from waking up until night in many homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and elevated to extraordinary levels in their imperial kitchens.
These imperial kitchens were epicenters of food experimentation, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of 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 gentle, slow heat, with the container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are little shops and kiosks – little-known gems that are immensely favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried 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 airy dessert available in the winter. The technique of making it is precise and complicated. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however note that their children are unwilling to master the skill.
A celebrity chef from Lucknow has frequently stated 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, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people around the world to explore these tales and experience the city to savour the culinary delights of Lucknow.
