Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally praising its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this title, it enters a international community of cities metropolises across over 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The honor "is a testament to its deep-rooted culinary traditions and lively culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city is hardly a shock to its locals or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this adored, chaotic, and eclectic city – the administrative center of India's most populous state – is now in the spotlight for what has perennially shaped its essence: an profound devotion for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from morning until night in most homes," notes a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their opulent kitchens.
These royal 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 this era that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and carts – little-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.
In the morning, one can visit a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and demanding. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their children are reluctant to master the skill.
A renowned chef from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will encourage more people around the world to explore these narratives and experience the city to taste the culinary delights of Lucknow.
