Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and tourists equally praising its exquisite cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a select roster of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it enters a worldwide network of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The recognition "demonstrates its centuries-old gastronomic legacy and vibrant culinary scene," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as little surprise to its residents or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, lively, and vibrant city – the capital of India's most populous state – is now in the spotlight for what has always characterized its essence: an immense passion for food.
"'The day's menu, 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 truly judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and raised to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Iranian and indigenous 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. The story goes that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so soft that it required 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 pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are little shops and stalls – hidden treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and demanding. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though express concern that their younger generation are reluctant to master the art.
A renowned chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people globally to learn these narratives and travel to the city to savour the food wonders of Lucknow.
