Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and travelers alike praising its exquisite cuisine.
An International Accolade
In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a global network of more than four hundred cities across more than 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".
The recognition "is a testament to its centuries-old culinary traditions and vibrant gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as little surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this adored, chaotic, and eclectic city – the administrative center of India's largest state – is at last in the spotlight for what has always characterized its heart: an immense love for food.
"'The day's menu, how should it be prepared' is a ongoing dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, refined, and taken to sublime levels in their royal kitchens.
These royal kitchens were centers of gastronomic creativity, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and carts – little-known delights that are extremely favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can head to a unpretentious joint situated in the historic quarter 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 boasts unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but note that their children are unwilling to master the art.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is believed, will motivate more people globally to discover these tales and experience the city to taste the food wonders of Lucknow.
