Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and visitors equally swearing by its remarkable cuisine.
An International Accolade
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – including it in a select group of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it enters a international community of more than four hundred urban centers across over 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "stands as proof of its deep-rooted food heritage and dynamic gastronomic culture," according to a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as no surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the capital of India's most populous state – is at last in the limelight for what has always defined its soul: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, perfected, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the culinary masters also created a repertoire 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 additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are little shops and kiosks – lesser-known gems that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with fluffy buns covered in hand-churned white butter.
In the morning, one can visit a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their children are unwilling to learn 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 materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will inspire more people worldwide to learn these tales and visit the city to savour the food wonders of Lucknow.
