Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors alike swearing by its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a prestigious list of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a international community of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".
The honor "demonstrates its profound food heritage and lively food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this venerable city is hardly a shock to its locals or avid food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has perennially defined its soul: an immense love for food.
"'The day's menu, the method of preparation' is a constant conversation from morning until night in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, evolved, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the culinary masters 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 not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are little shops and carts – lesser-known delights that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their children do not want to master the craft.
A celebrity chef from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people globally to learn these stories and travel to the city to savour the food wonders of Lucknow.
