Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers alike swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a exclusive roster of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a worldwide network of over 400 cities across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".
The honor "demonstrates its centuries-old culinary traditions and vibrant gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers internationally.
A City Defined by Food
The honor for this historic city arrives as little surprise to its locals or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and diverse city – the administrative center of India's biggest state – is now in the global gaze for what has perennially defined its essence: an unparalleled love for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, refined, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were centers of food experimentation, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so soft that it needed 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 gentle, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are little shops and carts – hidden delights that are extremely favored by the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children are reluctant to take up the craft.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will inspire more people around the world to discover these tales and experience the city to savour the food wonders of Lucknow.
