Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and visitors equally celebrating its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a international community of more than four hundred urban centers across over 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The accolade "stands as proof of its deep-rooted food heritage and lively culinary scene," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city arrives as no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "better late than never".
With the UNESCO recognition, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the limelight for what has consistently characterized its heart: an unparalleled passion for food.
"'The day's menu, how will it be cooked' is a continued discussion from morning until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, evolved, and elevated to sublime levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, merging Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters 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 just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and kiosks – little-known treasures that are wildly popular with the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can visit a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and complicated. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however express concern that their younger generation are unwilling to take up the skill.
A renowned chef from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will encourage more people worldwide to discover these narratives and visit the city to savour the culinary delights of Lucknow.
