Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally swearing by its exquisite cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it joins a global network of cities metropolises across over 100 countries committed to promoting "artistic expression as a catalyst of development that sustains urban life".
The recognition "is a testament to its centuries-old culinary traditions and dynamic gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as no surprise to its residents or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and diverse city – the capital of India's most populous state – is now in the limelight for what has always defined its essence: an immense devotion for food.
"'What will be cooked, the method of preparation' is a ongoing discussion from waking up until night in many homes," states a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were hubs 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 renowned kebabs were created. Legend has it that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Besides the famous 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 just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and kiosks – little-known treasures that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot 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 found in the winter. The method of making it is scientific and demanding. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but say that their children do not want to take up the skill.
A celebrity chef from Lucknow has noted 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 be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is hoped, will encourage more people around the world to explore these tales and travel to the city to savour the gastronomic treasures of Lucknow.
