Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists equally praising its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this title, it enters a worldwide network of over 400 cities across over 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The honor "demonstrates its centuries-old food heritage and vibrant culinary scene," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as hardly a shock to its residents or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and diverse city – the capital of India's biggest state – is now in the global gaze for what has perennially characterized its essence: an unparalleled love for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, refined, and taken to extraordinary levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also developed 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 traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are little shops and kiosks – little-known treasures that are immensely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint situated in the old city area 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).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and involved. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their children do not want to take up the art.
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 materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to discover these tales and travel to the city to savour the food wonders of Lucknow.
