Tempting kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers alike swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – placing it on a prestigious roster of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it joins a international community of more than four hundred cities across more than 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The accolade "stands as proof of its centuries-old culinary traditions and dynamic food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities around the world.
A City Defined by Food
The accolade for this venerable city is little surprise to its locals or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO designation, this adored, bustling, and vibrant city – the administrative center of India's biggest state – is now in the global gaze for what has consistently defined its essence: an profound passion for food.
"'The day's menu, how should it be prepared' is a constant conversation from waking up until night in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, evolved, and taken to sublime levels in their royal kitchens.
These royal kitchens were hubs of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so fine that it needed 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 container's cover securely sealed with dough.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and kiosks – hidden treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can make their way to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and demanding. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though say that their children do not want to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to learn these narratives and travel to the city to taste the food wonders of Lucknow.
