Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally celebrating its superb cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a prestigious list of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this title, it joins a international community of cities cities across over 100 countries focused on promoting "innovation as a driver of sustainable urban development".
The honor "stands as proof of its profound gastronomic legacy and lively culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The recognition for this historic city arrives as hardly a shock to its locals or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and eclectic city – the administrative center of India's largest state – is now in the global gaze for what has perennially defined its heart: an immense love for food.
"'The day's menu, the method of preparation' is a ongoing conversation from waking up until night in many 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 Nawabs – as it's widely known after its historic wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, perfected, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and kiosks – lesser-known treasures that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and involved. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are reluctant to master the skill.
A renowned chef from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is believed, will encourage more people globally to discover these tales and experience the city to savour the food wonders of Lucknow.
