Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers alike praising its superb cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it enters a international community of cities urban centers across over 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The honor "demonstrates its profound culinary traditions and lively culinary scene," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as hardly a shock to its inhabitants or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has consistently characterized its essence: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, 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 built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients 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
Virtually on countless corners, there are tiny kiosks and kiosks – lesser-known delights that are wildly popular with the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a unpretentious joint situated 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).
Safeguarding a Culinary Heritage
The city also presents unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and demanding. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though say that their children are reluctant to learn the craft.
A renowned chef from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people around the world to explore these tales and travel to the city to delight in the food wonders of Lucknow.
