Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike praising its remarkable cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it joins a worldwide network of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".
The accolade "demonstrates its centuries-old gastronomic legacy and lively gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The honor for this time-honored city arrives as no surprise to its residents or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO accolade, this beloved, bustling, and eclectic city – the administrative center of India's biggest state – is now in the global gaze for what has always characterized its soul: an immense love for food.
"'What will be cooked, how will it be cooked' is a ongoing discussion from morning until going to bed in most homes," states a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and taken to sublime levels in their opulent kitchens.
These royal kitchens were hubs of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so soft that it required 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, slow heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are little shops and kiosks – lesser-known delights that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start gathering 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 slathered with freshly churned white butter.
In the morning, one can head to a unpretentious joint situated 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).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and involved. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation do not want to take up the art.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is hoped, will inspire more people worldwide to discover these narratives and visit the city to savour the food wonders of Lucknow.
