Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers equally swearing by its remarkable cuisine.
An International Accolade
Recently, Unesco honored it as a Creative City of Gastronomy – placing it on a prestigious roster of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it enters a worldwide network of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The honor "is a testament to its deep-rooted culinary traditions and dynamic food ecosystem," 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 prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as little surprise to its locals or avid food lovers. Many share the view that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and diverse city – the capital of India's largest state – is finally in the spotlight for what has consistently defined its essence: an unparalleled passion for food.
"'What's for dinner, how will it be cooked' is a constant discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the 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 distinctive take on biryani that were conceived, refined, and taken to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are tiny kiosks and kiosks – hidden delights that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 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 offers special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and involved. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation are reluctant to learn the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts 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 build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people worldwide to learn these tales and travel to the city to savour the gastronomic treasures of Lucknow.
