Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and visitors alike celebrating its remarkable cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – placing it on a select group of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it joins a international community of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The recognition "demonstrates its deep-rooted food heritage and vibrant culinary scene," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The accolade for this venerable city is hardly a shock to its locals or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this beloved, lively, and eclectic city – the administrative center of India's biggest state – is now in the limelight for what has perennially shaped its essence: an unparalleled devotion for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, perfected, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were hubs of food experimentation, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are little shops and stalls – hidden gems that are extremely loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can make their way to a simple joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and demanding. The artisan beats the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation are unwilling to master the craft.
A celebrity chef from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people globally to learn these tales and travel to the city to savour the food wonders of Lucknow.
