Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers equally praising its superb cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a Creative City of Gastronomy – placing it on a select group of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a international community of cities cities across over 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "is a testament to its profound food heritage and lively food ecosystem," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as little surprise to its residents or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and diverse city – the administrative center of India's largest state – is now in the limelight for what has consistently defined its soul: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a constant discussion from morning until night in most homes," explains a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were centers of gastronomic creativity, fusing Iranian and native 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 mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the chefs 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.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are small establishments and stalls – little-known gems that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with fluffy buns covered in freshly churned white butter.
To start the day, one can head to a simple joint located in the historic quarter of Aminabad. Nearly 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 boasts unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their younger generation are unwilling to master the skill.
A celebrity chef from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is believed, will inspire more people worldwide to learn these tales and visit the city to savour the culinary delights of Lucknow.
