Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally swearing by its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it joins a worldwide network of cities urban centers across more than 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The honor "is a testament to its deep-rooted food heritage and lively gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The recognition for this venerable city comes as hardly a shock to its residents or avid food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and eclectic city – the capital of India's largest state – is at last in the limelight for what has always shaped its heart: an immense love for food.
"'What will be cooked, how should it be prepared' is a constant conversation from morning until night in many homes," explains a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, evolved, and elevated to sublime levels in their opulent kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are tiny kiosks and carts – hidden gems that are immensely popular with the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can head to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and involved. The cook beats the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to take up the craft.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to learn these tales and travel to the city to taste the gastronomic treasures of Lucknow.
