Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and travelers alike celebrating its exquisite cuisine.
A Global Honor
Recently, Unesco designated it as a Creative City of Gastronomy – adding it to a exclusive roster of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this status, it joins a worldwide network of cities urban centers across over 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The accolade "is a testament to its profound food heritage and dynamic food ecosystem," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is little surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's largest state – is at last in the limelight for what has consistently defined its essence: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a continued conversation from waking up until night in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of food experimentation, blending Iranian 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. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably 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 pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and carts – hidden delights that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start assembling from early morning 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.
To start the day, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and demanding. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children do not want to master the art.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people around the world to explore these stories and travel to the city to savour the gastronomic treasures of Lucknow.
