Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and travelers alike swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a international community of over 400 cities across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The recognition "stands as proof of its profound food heritage and vibrant culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city is no surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially shaped its soul: an immense love for food.
"'What will be cooked, how will it be cooked' is a continued discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, refined, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious 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 sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are tiny kiosks and kiosks – lesser-known gems that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and involved. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though note that their children are reluctant to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's rich 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 lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people globally to explore these tales and travel to the city to delight in the culinary delights of Lucknow.
