Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors alike praising its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a global network of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The honor "demonstrates its profound gastronomic legacy and lively food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this venerable city arrives as little surprise to its inhabitants or avid food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has perennially shaped its essence: an immense devotion for food.
"'What's for dinner, the method of preparation' is a continued conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the 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 invented, refined, and raised to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of food experimentation, merging Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also developed 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 additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and kiosks – lesser-known treasures that are extremely loved by the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns covered in hand-churned white butter.
In the morning, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was established, 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 presents remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and complicated. The artisan beats the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though note that their children are reluctant to take up the craft.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will inspire more people globally to learn these stories and visit the city to delight in the gastronomic treasures of Lucknow.
