Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists alike celebrating its exquisite cuisine.
A Global Honor
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a international community of more than four hundred urban centers across over 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".
The honor "demonstrates its profound food heritage and lively gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city is no surprise to its locals or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and diverse city – the administrative center of India's most populous state – is now in the limelight for what has perennially defined its soul: an immense passion for food.
"'What will be cooked, the method of preparation' is a constant discussion from morning until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and raised to sublime levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the culinary masters also developed a collection 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 also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and kiosks – little-known treasures that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and complicated. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however say that their children are unwilling to master the skill.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people worldwide to discover these narratives and experience the city to taste the food wonders of Lucknow.
