Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally praising its superb cuisine.
A Global Honor
Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a select group of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it enters a worldwide network of cities urban centers across over 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".
The honor "is a testament to its profound gastronomic legacy and lively food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city is hardly a shock to its residents or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has perennially shaped its essence: an profound love for food.
"'What's for dinner, how will it be cooked' is a continued dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, perfected, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were epicenters of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also built up 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 also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are small establishments and carts – lesser-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns covered in hand-churned white butter.
To start the day, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are unwilling to learn the skill.
A renowned chef from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will inspire more people around the world to learn these tales and travel to the city to taste the culinary delights of Lucknow.
