Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and tourists alike swearing by its exquisite cuisine.
Worldwide Recognition
In a recent announcement, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a select roster of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this status, it joins a worldwide network of over 400 metropolises across more than 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The recognition "demonstrates its centuries-old food heritage and lively culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as no surprise to its residents or passionate food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's biggest state – is now in the global gaze for what has always defined its essence: an immense love for food.
"'What will be cooked, the method of preparation' is a ongoing discussion from waking up until night in many homes," notes a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, refined, and elevated to sublime levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, 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-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are tiny kiosks and kiosks – hidden treasures that are wildly loved by the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was established, 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 presents special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will inspire more people globally to explore these tales and experience the city to delight in the food wonders of Lucknow.
