Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and visitors alike celebrating its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a select roster of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a worldwide network of cities metropolises across more than 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".
The honor "stands as proof of its deep-rooted gastronomic legacy and vibrant food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
A City Defined by Food
The accolade for this historic city arrives as little surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this adored, bustling, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has consistently defined its soul: an unparalleled devotion for food.
"'What's for dinner, the method of preparation' is a continued conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, refined, and elevated to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were hubs of food experimentation, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so soft that it needed 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, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are small establishments and stalls – hidden treasures that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can visit a unpretentious joint operating 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).
Preserving Tradition for the Future
The city also presents unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and demanding. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation are reluctant to learn the art.
A renowned chef from Lucknow has often said that the city's immense food legacy places 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 create awareness about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people globally to discover these stories and visit the city to taste the gastronomic treasures of Lucknow.
