Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and tourists equally praising its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a global network of cities metropolises across more than 100 countries committed to promoting "creativity as a driver of development that sustains urban life".
The accolade "stands as proof of its centuries-old food heritage and lively food ecosystem," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city is little surprise to its residents or dedicated food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, lively, and diverse city – the capital of India's most populous state – is now in the spotlight for what has always defined its soul: an unparalleled passion for food.
"'What will be cooked, how will it be cooked' is a continued dialogue from morning until night in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were centers of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with dough.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the cooks also created 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and kiosks – lesser-known treasures that are extremely popular with the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation are reluctant to learn the craft.
A celebrity chef from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to explore these tales and visit the city to taste the food wonders of Lucknow.
