Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and visitors equally celebrating its remarkable cuisine.
An International Accolade
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".
The honor "is a testament to its profound culinary traditions and dynamic culinary scene," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as hardly a shock to its residents or dedicated food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO recognition, this adored, lively, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has always defined its essence: an unparalleled love for food.
"'The day's menu, the method of preparation' is a constant discussion from morning until night in many homes," explains a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, refined, and elevated to exquisite levels in their royal kitchens.
These royal kitchens were centers of gastronomic creativity, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Besides 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 sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are tiny kiosks and stalls – little-known treasures that are extremely loved by the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot 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 available in the winter. The method of making it is precise and complicated. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation are unwilling to take up the craft.
A celebrity chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is hoped, will encourage more people globally to learn these tales and experience the city to taste the gastronomic treasures of Lucknow.
