Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and visitors equally praising its exquisite cuisine.
A Global Honor
Recently, Unesco recognised it as a Creative City of Gastronomy – placing it on a prestigious group of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a international community of over 400 cities across more than 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The accolade "stands as proof of its deep-rooted gastronomic legacy and dynamic gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as little surprise to its residents or dedicated food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the capital of India's most populous state – is finally in the limelight for what has perennially defined its soul: an profound devotion for food.
"'What's for dinner, the method of preparation' is a continued dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, refined, and raised to exquisite levels in their royal kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also created 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are little shops and carts – lesser-known treasures that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns covered in freshly churned white butter.
To start the day, one can head to a unpretentious joint situated in the old city area of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also presents unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is intricate and complicated. 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 though note that their children are reluctant to master the craft.
A renowned chef from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will inspire more people globally to discover these stories and visit the city to taste the gastronomic treasures of Lucknow.
