Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and travelers alike swearing by its superb cuisine.
A Global Honor
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a international community of over 400 metropolises across over 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The recognition "demonstrates its centuries-old gastronomic legacy and dynamic food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city arrives as no surprise to its locals or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently characterized its soul: an profound devotion for food.
"'What's for dinner, the method of preparation' is a ongoing dialogue from morning until night in many homes," states a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, evolved, and elevated to exquisite levels in their opulent kitchens.
These royal kitchens were centers of culinary innovations, merging Persian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so soft 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, leisurely heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are small establishments and stalls – lesser-known delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can make their way to a simple joint operating 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).
Preserving Tradition for the Future
The city also presents unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and involved. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their children do not want to take up the skill.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will encourage more people around the world to learn these tales and travel to the city to savour the culinary delights of Lucknow.
