Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and travelers equally swearing by its remarkable cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a select list of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it joins a global network of over 400 cities across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The accolade "stands as proof of its centuries-old food heritage and dynamic gastronomic culture," according to a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this historic city comes as no surprise to its locals or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, chaotic, and diverse city – the administrative center of India's largest state – is at last in the global gaze for what has always characterized its soul: an profound love for food.
"'The day's menu, the method of preparation' is a ongoing discussion from waking up 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 Heritage of Nawabi Cuisine
The City of Nawabs – 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, perfected, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists 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 biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and kiosks – lesser-known gems that are wildly popular with the locals.
In the city center of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can visit a unpretentious joint located 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 boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and demanding. The cook beats the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children are reluctant to take up the art.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will motivate more people globally to learn these stories and visit the city to savour the gastronomic treasures of Lucknow.
