Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally swearing by its superb cuisine.
An International Accolade
In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a worldwide network of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".
The accolade "stands as proof of its centuries-old gastronomic legacy and vibrant gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city is no surprise to its locals or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has perennially shaped its essence: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a continued dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, evolved, and elevated to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so silky 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 low, slow heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also developed a repertoire 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 also a vegetarian's paradise.
The local Baniya community's cuisine not only highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are little shops and kiosks – hidden delights that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns covered in hand-churned white butter.
In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was established, 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 boasts unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and involved. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation do not want to learn the art.
A celebrity chef from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will inspire more people worldwide to learn these tales and experience the city to savour the culinary delights of Lucknow.
