Delectable kebabs, fragrant biryani, and whipped, 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 exquisite cuisine.
Worldwide Recognition
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it joins a global network of cities cities across over 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The recognition "is a testament to its deep-rooted food heritage and dynamic gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this historic city is no surprise to its locals or dedicated food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, chaotic, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has consistently defined its essence: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from morning until going to bed in most homes," states a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, refined, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and stalls – little-known treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can head to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and involved. The cook hand-churns the milk and then leaves 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. Some but say that their younger generation do not want to take up the craft.
A celebrity chef from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to learn these stories and experience the city to delight in the food wonders of Lucknow.
