Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and travelers alike swearing by its exquisite cuisine.
An International Accolade
Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a international community of more than four hundred metropolises across more than 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".
The recognition "stands as proof of its deep-rooted food heritage and vibrant culinary scene," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city arrives as hardly a shock to its residents or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, bustling, and eclectic city – the capital of India's largest state – is at last in the limelight for what has consistently shaped its essence: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until night in most homes," notes a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, evolved, and raised to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the greatest 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 closed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are little shops and carts – hidden gems that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and complicated. The artisan beats the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are reluctant to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people worldwide to learn these tales and visit the city to savour the gastronomic treasures of Lucknow.
