Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and tourists equally swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco honored it as a Creative City of Gastronomy – placing it on a select roster of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this title, it enters a worldwide network of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The accolade "demonstrates its profound food heritage and lively culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city is hardly a shock to its locals or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, chaotic, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has perennially defined its heart: an immense love for food.
"'The day's menu, how should it be prepared' is a continued discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, refined, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were epicenters of food experimentation, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the culinary masters also developed a repertoire 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 traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and stalls – little-known delights that are wildly loved by the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and involved. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but say that their younger generation are unwilling to learn the art.
A well-known culinary expert 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, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will encourage more people worldwide to learn these stories and visit the city to delight in the food wonders of Lucknow.
