Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers alike praising its superb cuisine.
A Global Honor
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – including it in a exclusive roster of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a worldwide network of more than four hundred metropolises across more than 100 countries committed to promoting "innovation as a driver of city development that is sustainable".
The accolade "demonstrates its profound gastronomic legacy and vibrant food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as little surprise to its inhabitants or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and eclectic city – the capital of India's most populous state – is at last in the global gaze for what has consistently characterized its soul: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a continued conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and raised to extraordinary levels in their imperial kitchens.
These imperial kitchens were centers of gastronomic creativity, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are tiny kiosks and stalls – hidden gems that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with fluffy buns covered in hand-churned white butter.
In the morning, one can make their way to a simple joint situated in the old city area 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).
Preserving Tradition for the Future
The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children are unwilling to take up the art.
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, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to discover these stories and experience the city to delight in the culinary delights of Lucknow.
