Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and tourists equally praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a global network of over 400 cities across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The accolade "stands as proof of its profound gastronomic legacy and lively gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city is hardly a shock to its residents or avid food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO accolade, this adored, lively, and diverse city – the capital of India's biggest state – is finally in the spotlight for what has perennially shaped its essence: an unparalleled passion for food.
"'The day's menu, how will it be cooked' is a continued discussion from waking up until night in most homes," states a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were centers of gastronomic creativity, blending 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 created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are tiny kiosks and kiosks – little-known treasures that are extremely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation are reluctant to learn the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.
The global recognition, it is hoped, will motivate more people globally to explore these stories and experience the city to savour the food wonders of Lucknow.
