Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and travelers alike praising its remarkable cuisine.
An International Accolade
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a select group of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it enters a international community of cities cities across more than 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "demonstrates its centuries-old food heritage and vibrant food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as hardly a shock to its residents or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has consistently defined its soul: an profound passion for food.
"'What will be cooked, how will it be cooked' is a ongoing discussion from waking up until night in many homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, evolved, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so fine that it needed 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 gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich 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 vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and carts – lesser-known delights that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and demanding. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation are unwilling to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to discover these narratives and experience the city to delight in the gastronomic treasures of Lucknow.
