Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and tourists alike celebrating its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it enters a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The recognition "demonstrates its deep-rooted culinary traditions and lively culinary scene," according to a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city is hardly a shock to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently defined its essence: an immense devotion for food.
"'What will be cooked, the method of preparation' is a continued dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, evolved, and raised to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are small establishments and carts – hidden delights that are immensely loved by the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can visit a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and involved. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their younger generation are reluctant to master the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will inspire more people around the world to discover these tales and experience the city to savour the culinary delights of Lucknow.
