Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors alike celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it joins a international community of cities metropolises across over 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The recognition "stands as proof of its deep-rooted food heritage and lively gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city is hardly a shock to its locals or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's largest state – is now in the global gaze for what has consistently shaped its soul: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a ongoing conversation from morning until going to bed in most homes," states a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, refined, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the culinary masters also built up a vast array 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 also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and stalls – lesser-known delights that are extremely popular with the locals.
In the central district of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can visit a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and involved. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however note that their younger generation are reluctant to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts 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 – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people worldwide to explore these stories and experience the city to savour the food wonders of Lucknow.
