Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and visitors alike praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this title, it joins a global network of cities metropolises across more than 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The honor "is a testament to its deep-rooted food heritage and lively gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The recognition for this time-honored city comes as no surprise to its locals or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's most populous state – is finally in the global gaze for what has perennially characterized its soul: an immense love for food.
"'What will be cooked, how should it be prepared' is a ongoing discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth 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 centers of culinary innovations, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so silky 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 cooked 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 culinary masters also developed a collection of dishes that included kormas (rich 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and carts – hidden delights that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can head to a no-frills joint situated in the historic quarter 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).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation are unwilling to master the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is hoped, will motivate more people around the world to learn these stories and experience the city to savour the food wonders of Lucknow.
