Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and visitors equally celebrating its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a international community of cities metropolises across over 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".
The recognition "is a testament to its deep-rooted food heritage and dynamic food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities internationally.
A City Defined by Food
The recognition for this historic city arrives as little surprise to its locals or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and eclectic city – the capital of India's largest state – is at last in the spotlight for what has consistently shaped its heart: an profound passion for food.
"'The day's menu, how will it be cooked' is a ongoing dialogue from waking up until night in many homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to extraordinary levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and kiosks – hidden delights that are wildly popular with the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and demanding. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but say that their children are unwilling to learn the craft.
A renowned chef from Lucknow has often said 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 occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is believed, will inspire more people globally to learn these narratives and visit the city to savour the food wonders of Lucknow.
