Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and tourists alike celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this title, it joins a worldwide network of cities metropolises across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The recognition "stands as proof of its centuries-old food heritage and lively culinary scene," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities around the world.
A City Defined by Food
The honor for this venerable city comes as little surprise to its residents or avid food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, chaotic, and diverse city – the administrative center of India's largest state – is now in the limelight for what has perennially defined its soul: an unparalleled love for food.
"'What will be cooked, the method of preparation' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, refined, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so soft 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, leisurely heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also built up 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 also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are small establishments and stalls – lesser-known gems that are extremely popular with the locals.
In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can visit a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and involved. The cook beats the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children do not want to take up the craft.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people globally to discover these stories and experience the city to savour the food wonders of Lucknow.
