Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and travelers equally celebrating its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a worldwide network of more than four hundred cities across more than 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".
The accolade "demonstrates its deep-rooted culinary traditions and dynamic gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this venerable city comes as hardly a shock to its inhabitants or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially defined its essence: an immense love for food.
"'What's for dinner, the method of preparation' is a ongoing dialogue from morning until night in most homes," states 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 Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich 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 celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are little shops and carts – lesser-known treasures that are immensely popular with the locals.
In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can visit a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though express concern that their younger generation are reluctant to learn the art.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people globally to discover these tales and visit the city to taste the gastronomic treasures of Lucknow.
