Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and visitors alike celebrating its remarkable cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of more than four hundred metropolises across more than 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The honor "demonstrates its profound food heritage and vibrant food ecosystem," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and eclectic city – the administrative center of India's largest state – is at last in the limelight for what has perennially defined its heart: an unparalleled passion for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, evolved, and raised to sublime levels in their imperial kitchens.
These royal kitchens were hubs of culinary innovations, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
Apart from the famous 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 decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are tiny kiosks and carts – hidden gems that are immensely loved by the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and complicated. The cook beats the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their children are unwilling to take up the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people globally to learn these narratives and experience the city to savour the culinary delights of Lucknow.
