Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and visitors equally praising its exquisite cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a prestigious roster of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a international community of more than four hundred cities across over 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The recognition "demonstrates its profound culinary traditions and lively culinary scene," according to 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 secure a position in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's largest state – is finally in the spotlight for what has perennially characterized its essence: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a continued discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their royal kitchens.
These royal kitchens were centers of culinary innovations, 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 created. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and kiosks – lesser-known treasures that are extremely favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their children are reluctant to take up the art.
A celebrity chef from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people globally to discover these stories and experience the city to savour the gastronomic treasures of Lucknow.
