Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike celebrating its superb cuisine.
A Global Honor
Last month, Unesco recognised it as a Creative City of Gastronomy – placing it on a prestigious group of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a international community of more than four hundred metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".
The recognition "stands as proof of its deep-rooted food heritage and vibrant culinary scene," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The accolade for this venerable city is little surprise to its inhabitants or avid food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the capital of India's largest state – is finally in the limelight for what has always defined its essence: an unparalleled passion for food.
"'What's for dinner, the method of preparation' is a continued discussion from waking up until night in most homes," explains a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and elevated to sublime levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and kiosks – hidden delights that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
To start the day, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and involved. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though note that their children are unwilling to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is hoped, will inspire more people worldwide to learn these stories and experience the city to delight in the culinary delights of Lucknow.
