Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and tourists equally celebrating its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it joins a worldwide network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".
The honor "stands as proof of its profound food heritage and lively food ecosystem," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as little surprise to its residents or passionate food lovers. Many share the view that it is "better late than never".
With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's biggest state – is now in the global gaze for what has consistently shaped its heart: an immense passion for food.
"'The day's menu, how will it be cooked' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known 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 taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were centers of food experimentation, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and kiosks – little-known treasures that are extremely popular with the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can visit a simple joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their children are unwilling to master the art.
A celebrity chef from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people worldwide to learn these tales and visit the city to taste the culinary delights of Lucknow.
