Delectable kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and travelers equally praising its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it joins a worldwide network of over 400 cities across more than 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The honor "demonstrates its centuries-old gastronomic legacy and vibrant culinary scene," as noted 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 earn a spot in this coveted list of 70 cities internationally.
A City Defined by Food
The honor for this historic city is no surprise to its residents or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's biggest state – is now in the limelight for what has always defined its heart: an profound devotion for food.
"'What's for dinner, the method of preparation' is a ongoing dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the quality 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 affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were created, refined, and raised to sublime levels in their imperial kitchens.
These royal kitchens were hubs of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are small establishments and carts – lesser-known gems that are extremely favored by 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 piping hot cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can head to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
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 artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation are reluctant to take up the skill.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, 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 multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will encourage more people worldwide to learn these stories and travel to the city to delight in the food wonders of Lucknow.
