Mouth-watering kebabs, aromatic biryani, and airy, 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 superb cuisine.
An International Accolade
In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a global network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The honor "stands as proof of its profound gastronomic legacy and vibrant food ecosystem," 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 find a place in this highly sought-after list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is little surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's most populous state – is at last in the spotlight for what has always defined its heart: an immense devotion for food.
"'What's for dinner, how will it be cooked' is a continued discussion from morning until night in many homes," explains a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, evolved, and taken to exquisite levels in their opulent kitchens.
These royal kitchens were centers of food experimentation, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs 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 chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the culinary masters also developed a vast array 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and stalls – little-known delights that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint located in the old city area of Aminabad. Almost 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 offers unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and demanding. The cook beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but say that their children do not want to learn the art.
A celebrity chef from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is hoped, will inspire more people worldwide to explore these tales and visit the city to delight in the gastronomic treasures of Lucknow.
