Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and visitors alike praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this status, it enters a international community of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".
The honor "stands as proof of its profound gastronomic legacy and vibrant culinary scene," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this historic city is hardly a shock to its locals or avid food lovers. Many share the view that it is "better late than never".
With the UNESCO recognition, this cherished, lively, and eclectic city – the capital of India's largest state – is finally in the spotlight for what has always characterized its essence: an immense love for food.
"'What's for dinner, how will it be cooked' is a continued discussion from morning until night in many homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, perfected, and elevated to sublime levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, fusing Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, 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-cook 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
Besides the well-known 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 sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and kiosks – lesser-known delights that are wildly loved by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and demanding. The artisan beats the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children do not want to take up the craft.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people worldwide to explore these stories and travel to the city to taste the gastronomic treasures of Lucknow.
