Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and visitors alike swearing by its remarkable cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a select roster of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it enters a global network of more than four hundred cities across more than 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".
The accolade "stands as proof of its profound gastronomic legacy and dynamic culinary scene," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as little surprise to its locals or dedicated food lovers. Many echo the view that it is "better late than never".
With the UNESCO accolade, this cherished, chaotic, and eclectic city – the capital of India's largest state – is at last in the global gaze for what has always characterized its heart: an immense love for food.
"'What will be cooked, how will it be cooked' is a ongoing discussion from morning until going to bed in many homes," states a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and stalls – hidden delights that are wildly popular with the locals.
In the central district of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and involved. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation do not want to master the craft.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people around the world to explore these tales and experience the city to delight in the gastronomic treasures of Lucknow.
