Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and tourists equally praising its exquisite cuisine.
An International Accolade
Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it enters a worldwide network of cities urban centers across more than 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The accolade "is a testament to its deep-rooted gastronomic legacy and vibrant food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as no surprise to its locals or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and diverse city – the capital of India's largest state – is at last in the limelight for what has consistently characterized its essence: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a constant discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and taken to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were centers of culinary innovations, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps 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 pot's lid tightly closed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are small establishments and kiosks – little-known gems that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
To start the day, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and involved. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though say that their younger generation do not want to master the skill.
A renowned chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people around the world to learn these narratives and travel to the city to delight in the food wonders of Lucknow.
