Delectable kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and visitors alike celebrating its remarkable cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a select list of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a international community of over 400 metropolises across more than 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".
The accolade "is a testament to its profound gastronomic legacy and dynamic food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city is little surprise to its residents or avid food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, lively, and vibrant city – the capital of India's biggest state – is at last in the global gaze for what has always defined its essence: an immense devotion for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until night in most homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, perfected, and taken to sublime levels in their opulent kitchens.
These imperial kitchens were hubs of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so fine 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 pot's lid securely closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are little shops and stalls – lesser-known delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though say that their younger generation are reluctant to master the art.
A celebrity chef from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is anticipated, will encourage more people around the world to learn these tales and visit the city to delight in the culinary delights of Lucknow.
