Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and travelers equally swearing by its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a worldwide network of over 400 urban centers across over 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The accolade "stands as proof of its deep-rooted gastronomic legacy and dynamic food ecosystem," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally.
A City Defined by Food
The accolade for this time-honored city arrives as hardly a shock to its residents or avid food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is finally in the global gaze for what has consistently shaped its essence: an profound love for food.
"'What will be cooked, how should it be prepared' is a ongoing dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, refined, and elevated to sublime levels in their opulent kitchens.
These imperial kitchens were hubs of food experimentation, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 not only showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and kiosks – little-known delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can visit a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation are reluctant to master the craft.
A renowned chef from Lucknow has noted that the city's rich 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 build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will inspire more people worldwide to explore these stories and experience the city to delight in the gastronomic treasures of Lucknow.
