Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and tourists alike praising its exquisite cuisine.
An International Accolade
Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it joins a global network of over 400 metropolises across over 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The honor "stands as proof of its centuries-old gastronomic legacy and lively culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as hardly a shock to its residents or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, lively, and diverse city – the capital of India's biggest state – is now in the limelight for what has always defined its soul: an immense devotion for food.
"'The day's menu, the method of preparation' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of food experimentation, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and stalls – hidden delights that are immensely popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns covered in freshly churned white butter.
To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and involved. The cook beats the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their children are reluctant to learn the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it right on top 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 hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will encourage more people globally to discover these tales and travel to the city to taste the food wonders of Lucknow.
