Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and visitors equally praising its exquisite cuisine.
An International Accolade
In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a international community of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The recognition "stands as proof of its profound gastronomic legacy and lively culinary scene," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers internationally.
A City Defined by Food
The accolade for this time-honored city comes as hardly a shock to its inhabitants or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, chaotic, and eclectic city – the capital of India's largest state – is now in the limelight for what has perennially defined its heart: an profound love for food.
"'What will be cooked, how will it be cooked' is a ongoing conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and raised to extraordinary levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was created to cater to an ageing 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 fine that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and kiosks – hidden delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can make their way to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but say that their children are reluctant to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is believed, will inspire more people around the world to learn these stories and visit the city to delight in the food wonders of Lucknow.
