Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and travelers alike swearing by its exquisite cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – including it in a prestigious list of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it enters a worldwide network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "demonstrates its centuries-old culinary traditions and dynamic gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is only 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 historic city comes as little surprise to its inhabitants or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and vibrant city – the administrative center of India's largest state – is at last in the spotlight for what has perennially characterized its soul: an profound devotion for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from morning until night in many homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, evolved, and elevated to sublime levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the cooks 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 dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also developed a collection 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 not only showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are small establishments and carts – lesser-known treasures that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can visit a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and complicated. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but note that their children are reluctant to learn the art.
A renowned chef from Lucknow has frequently stated that the city's profound 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 build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will inspire more people globally to explore these tales and experience the city to taste the culinary delights of Lucknow.
