Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and travelers alike praising its superb cuisine.
An International Accolade
Recently, UNESCO recognised it as a Creative City of Gastronomy – placing it on a exclusive list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of cities metropolises across over 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".
The accolade "demonstrates its profound gastronomic legacy and dynamic food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as hardly a shock to its inhabitants or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, lively, and vibrant city – the capital of India's biggest state – is at last in the limelight for what has consistently shaped its soul: an profound passion for food.
"'What's for dinner, how will it be cooked' is a continued conversation from morning until night in many homes," states a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, perfected, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti 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 required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights 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
Almost on many street corners, there are little shops and kiosks – little-known treasures that are immensely popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was founded, 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 boasts unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and complicated. The vendor beats the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation do not want to master the art.
A well-known culinary expert from Lucknow has noted 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, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is hoped, will encourage more people globally to learn these tales and travel to the city to delight in the culinary delights of Lucknow.
