Tempting kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and travelers equally celebrating its exquisite cuisine.
An International Accolade
Last month, UNESCO honored it as a Creative City of Gastronomy – placing it on a prestigious group of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this title, it enters a worldwide network of over 400 metropolises across more than 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The honor "stands as proof of its deep-rooted culinary traditions and vibrant food ecosystem," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities around the world.
A City Defined by Food
The honor for this historic city is no surprise to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this adored, bustling, and vibrant city – the administrative center of India's largest state – is now in the limelight for what has perennially shaped its heart: an unparalleled love for food.
"'What will be cooked, the method of preparation' is a continued conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, refined, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich 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 vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and carts – hidden delights that are wildly loved by 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 milky masala chai, served in clay glasses, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can head to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
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 complicated. The artisan beats the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though say that their younger generation are reluctant to take up the craft.
A celebrity chef from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people around the world to explore these stories and visit the city to taste the food wonders of Lucknow.
