Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and tourists alike praising its superb cuisine.
A Global Honor
Recently, UNESCO honored it as a Creative City of Gastronomy – placing it on a exclusive roster of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a global network of cities cities across more than 100 countries committed to promoting "innovation as a driver of development that sustains urban life".
The recognition "stands as proof of its profound culinary traditions and dynamic culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The honor for this venerable city comes as little surprise to its inhabitants or passionate food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO accolade, this adored, bustling, and eclectic city – the administrative center of India's biggest state – is at last in the global gaze for what has always shaped its soul: an immense love for food.
"'What's for dinner, how will it be cooked' is a ongoing conversation from waking up until night in many homes," notes a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, refined, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters 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 iconic kebabs were fashioned. Legend has it that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of 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-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 doesn't just showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are little shops and carts – little-known gems that are extremely favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can visit a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and demanding. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation do not want to master the art.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts 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 lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people worldwide to explore these stories and experience the city to taste the gastronomic treasures of Lucknow.
