Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and visitors equally praising its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of cities cities across over 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The recognition "stands as proof of its deep-rooted gastronomic legacy and vibrant culinary scene," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as hardly a shock to its residents or avid food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is at last in the limelight for what has always shaped its essence: an profound love for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and raised to sublime levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are tiny kiosks and kiosks – lesser-known gems that are immensely favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and involved. The cook beats the milk and then exposes it at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though say that their children are reluctant to take up the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people globally to discover these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.
