Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and tourists alike celebrating its superb cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a exclusive roster of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a global network of over 400 metropolises across over 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The accolade "stands as proof of its deep-rooted culinary traditions and dynamic culinary scene," according to a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives as no surprise to its inhabitants or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO designation, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has always shaped its soul: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a constant conversation from waking up until night in many homes," explains a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and raised to sublime levels in their opulent kitchens.
These royal kitchens were epicenters of gastronomic creativity, merging Iranian 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 fashioned. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed 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 tightly sealed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also built up 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 just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and stalls – little-known delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and complicated. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however say that their younger generation are unwilling to master the craft.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people globally to explore these tales and experience the city to taste the culinary delights of Lucknow.
