Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and travelers equally swearing by its superb cuisine.
Worldwide Recognition
Last month, Unesco recognised it as a Creative City of Gastronomy – placing it on a exclusive roster of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it joins a worldwide network of cities metropolises across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The accolade "is a testament to its deep-rooted culinary traditions and dynamic gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as hardly a shock to its residents or dedicated food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO designation, this adored, chaotic, and eclectic city – the capital of India's largest state – is at last in the limelight for what has consistently shaped its essence: an immense passion for food.
"'The day's menu, how should it be prepared' is a constant discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the quality 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 opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, perfected, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs 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 fashioned. The story goes that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 celebrates local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are tiny kiosks and stalls – hidden delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation do not want to take up the skill.
A renowned chef from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people worldwide to learn these tales and travel to the city to taste the gastronomic treasures of Lucknow.
