Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and tourists alike praising its superb cuisine.
An International Accolade
Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a international community of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".
The honor "stands as proof of its profound gastronomic legacy and vibrant culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as hardly a shock to its residents or passionate food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and vibrant city – the capital of India's most populous state – is now in the spotlight for what has always characterized its soul: an unparalleled devotion for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to sublime levels in their royal kitchens.
These kitchens of the nobility were hubs of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and kiosks – lesser-known delights that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however express concern that their younger generation do not want to learn the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people worldwide to discover these stories and travel to the city to taste the culinary delights of Lucknow.
