Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and visitors equally swearing by its remarkable cuisine.
A Global Honor
Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select roster of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a global network of more than four hundred cities across over 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".
The recognition "demonstrates its profound gastronomic legacy and dynamic food ecosystem," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.
A City Defined by Food
The recognition for this historic city arrives as little surprise to its locals or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this beloved, lively, and diverse city – the capital of India's largest state – is at last in the global gaze for what has consistently characterized its soul: an immense passion for food.
"'The day's menu, how will it be cooked' is a ongoing discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, refined, and elevated to extraordinary levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Persian and native 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 mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also developed a vast array 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and kiosks – lesser-known treasures that are immensely favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 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 remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation are unwilling to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is believed, will encourage more people globally to discover these stories and travel to the city to savour the gastronomic treasures of Lucknow.
