Tempting kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and travelers equally swearing by its superb cuisine.
A Global Honor
Last month, UNESCO recognised it as a Creative City of Gastronomy – including it in a select group of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a international community of over 400 urban centers across more than 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".
The honor "is a testament to its profound food heritage and lively gastronomic culture," according to a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after 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 locals or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's biggest state – is finally in the spotlight for what has consistently shaped its soul: an unparalleled love for food.
"'What will be cooked, the method of preparation' is a continued discussion from waking up until night in many homes," notes a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, perfected, and taken to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are small establishments and kiosks – lesser-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can head to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their children do not want to learn the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people globally to discover these tales and travel to the city to savour the food wonders of Lucknow.
