Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and visitors alike swearing by its superb cuisine.
Worldwide Recognition
Last month, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it joins a international community of cities urban centers across over 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The recognition "is a testament to its profound food heritage and vibrant food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as hardly a shock to its residents or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's biggest state – is now in the spotlight for what has perennially shaped its essence: an unparalleled devotion for food.
"'What will be cooked, the method of preparation' is a continued discussion from morning until night in most homes," notes a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, refined, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 not only celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and stalls – hidden gems that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 presents remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and complicated. The vendor beats the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children are unwilling to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to discover these stories and travel to the city to taste the culinary delights of Lucknow.
