Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and tourists equally celebrating its superb cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – adding it to a prestigious group of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a global network of cities metropolises across over 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".
The accolade "stands as proof of its centuries-old food heritage and lively gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city comes as little surprise to its residents or dedicated food lovers. Many share the view that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and vibrant city – the capital of India's largest state – is finally in the limelight for what has perennially characterized its essence: an profound passion for food.
"'The day's menu, how should it be prepared' is a ongoing discussion 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 Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, perfected, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are tiny kiosks and kiosks – little-known gems that are immensely popular with the locals.
In the central district of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but note that their children are reluctant to take up the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people around the world to learn these narratives and visit the city to savour the food wonders of Lucknow.
