Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and tourists equally swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – including it in a exclusive roster of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this title, it joins a international community of cities urban centers across over 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".
The accolade "is a testament to its centuries-old culinary traditions and vibrant food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities around the world.
An Urban Center with a Culinary Soul
The recognition for this venerable city comes as hardly a shock to its locals or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this cherished, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has consistently characterized its essence: an unparalleled love for food.
"'The day's menu, the method of preparation' is a ongoing dialogue from morning until night in most homes," notes a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and raised to sublime levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are tiny kiosks and kiosks – hidden treasures that are wildly favored by the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns covered in hand-churned white butter.
In the morning, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand 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 treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and involved. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however say that their younger generation are reluctant to take up the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to explore these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.
