Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and travelers alike celebrating its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a worldwide network of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The accolade "is a testament to its deep-rooted 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 – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is little surprise to its inhabitants or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's biggest state – is at last in the global gaze for what has perennially characterized its heart: an profound love for food.
"'What will be cooked, the method of preparation' is a continued dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to sublime levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, merging Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are little shops and kiosks – hidden treasures that are wildly loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and demanding. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but express concern that their younger generation do not want to take up the craft.
A renowned chef 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 occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to explore these tales and visit the city to taste the gastronomic treasures of Lucknow.
