Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and visitors equally praising its superb cuisine.
A Global Honor
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a worldwide network of cities urban centers across more than 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The recognition "stands as proof of its deep-rooted culinary traditions and vibrant culinary scene," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as no surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has perennially defined its essence: an unparalleled love for food.
"'The day's menu, how will it be cooked' is a continued discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, refined, and raised to extraordinary levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
Besides the well-known 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 decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are little shops and carts – lesser-known gems that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can visit a unpretentious joint situated in the old city area 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).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and involved. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation do not want to learn the art.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to learn these stories and experience the city to taste the culinary delights of Lucknow.
