Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and travelers equally celebrating its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a global network of cities urban centers across over 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The honor "demonstrates its deep-rooted gastronomic legacy and dynamic gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as no surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, bustling, and diverse city – the administrative center of India's biggest state – is finally in the global gaze for what has consistently defined its essence: an unparalleled love for food.
"'The day's menu, the method of preparation' is a continued discussion from morning until night in most homes," explains a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, refined, and raised to sublime levels in their royal kitchens.
These imperial kitchens were centers of food experimentation, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
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 sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and stalls – hidden treasures that are immensely favored by the locals.
In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 offers special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and involved. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but note that their children are reluctant to master the art.
A renowned chef from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people worldwide to learn these stories and experience the city to savour the culinary delights of Lucknow.
