Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers alike celebrating its superb cuisine.
Worldwide Recognition
Last month, Unesco honored it as a Creative City of Gastronomy – including it in a prestigious roster of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this status, it enters a international community of cities metropolises across over 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The accolade "is a testament to its profound food heritage and vibrant culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this time-honored city arrives as little surprise to its inhabitants or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this adored, bustling, and diverse city – the capital of India's biggest state – is at last in the global gaze for what has perennially defined its essence: an profound love for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from morning until night in most homes," notes 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 renowned for its tender kebabs and a unique take on biryani that were invented, refined, and raised to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of food experimentation, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and carts – lesser-known treasures that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and demanding. The artisan beats the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however say that their children are unwilling to take up the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will encourage more people worldwide to learn these narratives and travel to the city to taste the food wonders of Lucknow.
