Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and visitors alike praising its exquisite cuisine.
Worldwide Recognition
Last month, Unesco designated it as a Creative City of Gastronomy – placing it on a select group of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it joins a international community of cities metropolises across over 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".
The honor "stands as proof of its centuries-old food heritage and lively culinary scene," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations around the world.
A City Defined by Food
The accolade for this venerable city arrives as little surprise to its locals or dedicated food lovers. Many agree with the view that it is "better late than never".
With the UNESCO recognition, this adored, lively, and vibrant city – the administrative center of India's biggest state – is now in the limelight for what has always characterized its essence: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a constant discussion 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."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, refined, and elevated to extraordinary levels in their imperial kitchens.
These imperial kitchens were hubs of food experimentation, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are tiny kiosks and stalls – hidden gems that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint located in the historic quarter of Aminabad. Nearly 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 boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their children are reluctant to take up the art.
A renowned chef from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is hoped, will inspire more people globally to discover these narratives and experience the city to savour the food wonders of Lucknow.
