Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally celebrating its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it enters a worldwide network of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The honor "is a testament to its deep-rooted culinary traditions and dynamic food ecosystem," according to a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as no surprise to its locals or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and eclectic city – the capital of India's biggest state – is at last in the limelight for what has perennially shaped its soul: an unparalleled love for food.
"'The day's menu, the method of preparation' is a ongoing conversation from morning until night in most homes," states a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and taken to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, blending Persian 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 created. The story goes that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and kiosks – hidden gems that are extremely favored by the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can visit a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and demanding. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their younger generation are unwilling to learn the craft.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The real value 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 tells a story – crafted by 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 globally to learn these narratives and visit the city to delight in the culinary delights of Lucknow.
