Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and visitors alike praising its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a select group of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a international community of cities metropolises across over 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".
The recognition "is a testament to its profound culinary traditions and lively food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked 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 honor for this time-honored city is no surprise to its locals or avid food lovers. Many share the view that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's most populous state – is now in the limelight for what has always defined its essence: an immense love for food.
"'What's for dinner, the method of preparation' is a continued conversation from waking up until night in many homes," states a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, perfected, and raised to sublime levels in their opulent kitchens.
These royal kitchens were hubs of food experimentation, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and kiosks – hidden delights that are wildly loved by the locals.
In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
For breakfast, one can visit a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 boasts unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and involved. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation do not want to master the skill.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions 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 create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will encourage more people globally to discover these narratives and visit the city to delight in the gastronomic treasures of Lucknow.
