Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and travelers equally praising its remarkable cuisine.
An International Accolade
Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it joins a international community of cities urban centers across more than 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".
The recognition "stands as proof of its deep-rooted food heritage and dynamic food ecosystem," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.
A City Defined by Food
The honor for this time-honored city arrives as little surprise to its locals or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO recognition, this adored, lively, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has consistently shaped its essence: an unparalleled devotion for food.
"'The day's menu, how should it be prepared' is a ongoing dialogue from waking up until night in most homes," explains a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and carts – little-known treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert found 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 amazing frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation are unwilling to master the craft.
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 significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people around the world to discover these stories and visit the city to taste the food wonders of Lucknow.
