Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and travelers equally praising its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a international community of more than four hundred metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "demonstrates its deep-rooted culinary traditions and vibrant culinary scene," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as little surprise to its residents or passionate food lovers. Many echo the view that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's biggest state – is finally in the limelight for what has perennially shaped its heart: an immense devotion for food.
"'The day's menu, the method of preparation' is a ongoing conversation from waking up until night in most homes," states a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and elevated to exquisite levels in their opulent kitchens.
These royal kitchens were centers of food experimentation, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are little shops and kiosks – little-known delights that are extremely popular with the locals.
In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can visit a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and complicated. The artisan beats the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their children do not want to master the skill.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts 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 generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people around the world to discover these tales and experience the city to savour the food wonders of Lucknow.
