Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and visitors alike praising its exquisite cuisine.
An International Accolade
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a global network of over 400 urban centers across more than 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".
The honor "is a testament to its profound gastronomic legacy and dynamic culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked 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 honor for this time-honored city is hardly a shock to its residents or avid food lovers. Many agree with the view that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and eclectic city – the capital of India's most populous state – is now in the limelight for what has always shaped its essence: an profound love for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, perfected, and raised to extraordinary levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are little shops and stalls – little-known gems that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds 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 earthenware cups, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can make their way to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and complicated. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation are unwilling to take up the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to explore these tales and visit the city to delight in the food wonders of Lucknow.
