Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and visitors alike celebrating its remarkable cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a select roster of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a worldwide network of over 400 urban centers across more than 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".
The honor "demonstrates its profound gastronomic legacy and vibrant culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as little surprise to its locals or dedicated food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and eclectic city – the capital of India's most populous state – is finally in the spotlight for what has perennially defined its heart: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a continued conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, evolved, and elevated to sublime levels in their opulent kitchens.
These royal kitchens were hubs of food experimentation, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are little shops and stalls – hidden delights that are wildly favored by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is intricate and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children are reluctant to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is anticipated, will inspire more people around the world to learn these tales and visit the city to savour the culinary delights of Lucknow.
