Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and visitors equally swearing by its remarkable cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – including it in a exclusive roster of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a international community of cities urban centers across over 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The accolade "stands as proof of its centuries-old gastronomic legacy and vibrant culinary scene," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city comes as little surprise to its inhabitants or avid food lovers. Many agree with the view that it is "better late than never".
With the UNESCO recognition, this adored, lively, and eclectic city – the capital of India's biggest state – is now in the limelight for what has consistently characterized its essence: an profound passion for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until night in most homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of food experimentation, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so silky 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, leisurely heat, with the pot's lid tightly sealed with a flour paste.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are small establishments and kiosks – hidden treasures that are extremely loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can visit a no-frills joint situated 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).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and involved. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but note that their children do not want to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized 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 humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to learn these tales and travel to the city to delight in the gastronomic treasures of Lucknow.
