Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike celebrating its remarkable cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a prestigious group of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it joins a international community of cities urban centers across over 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".
The recognition "is a testament to its deep-rooted culinary traditions and dynamic gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is no surprise to its residents or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, lively, and diverse city – the capital of India's most populous state – is finally in the spotlight for what has consistently characterized its heart: an immense passion for food.
"'The day's menu, how should it be prepared' is a continued discussion from morning until going to bed in most homes," states a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, evolved, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were centers of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably the biggest 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 sealed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are small establishments and carts – lesser-known gems that are immensely popular with the locals.
In the central district of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can head to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however say that their children do not want to take up the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is hoped, will encourage more people worldwide to discover these narratives and travel to the city to savour the food wonders of Lucknow.
