Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally celebrating its remarkable cuisine.
A Global Honor
In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – including it in a prestigious group of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a international community of cities cities across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The recognition "stands as proof of its centuries-old culinary traditions and lively food ecosystem," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The accolade for this historic city is no surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's largest state – is at last in the limelight for what has consistently shaped its soul: an immense passion for food.
"'What's for dinner, how will it be cooked' is a continued dialogue from morning until night in most homes," states a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, perfected, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were centers of culinary innovations, merging Persian 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. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are tiny kiosks and kiosks – lesser-known delights that are immensely loved by the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and complicated. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but note that their children are reluctant to take up the craft.
A celebrity chef from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will inspire more people globally to explore these narratives and travel to the city to taste the culinary delights of Lucknow.
