Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and travelers equally praising its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a exclusive roster of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it enters a international community of more than four hundred metropolises across over 100 countries focused on promoting "creativity as a key factor of sustainable urban development".
The honor "demonstrates its centuries-old culinary traditions and lively culinary scene," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities internationally.
An Urban Center with a Culinary Soul
The honor for this historic city is no surprise to its locals or passionate food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO recognition, this cherished, chaotic, and vibrant city – the capital of India's largest state – is now in the spotlight for what has perennially characterized its heart: an profound passion for food.
"'The day's menu, the method of preparation' is a ongoing conversation from morning until night in most homes," states a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, perfected, and raised to sublime levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are small establishments and stalls – lesser-known gems that are extremely loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and involved. The cook beats the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however express concern that their children are reluctant to master the art.
A renowned chef from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur 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 humble street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people worldwide to learn these narratives and experience the city to delight in the gastronomic treasures of Lucknow.
