Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and visitors alike praising its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a prestigious roster of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this title, it joins a global network of over 400 cities across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The recognition "demonstrates its centuries-old gastronomic legacy and vibrant gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as no surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially shaped its soul: an immense passion for food.
"'What will be cooked, how should it be prepared' is a constant dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, refined, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and stalls – hidden delights that are wildly popular with the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and involved. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their children are unwilling to learn the art.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people worldwide to learn these tales and experience the city to delight in the culinary delights of Lucknow.
