Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and visitors alike swearing by its remarkable cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a select roster of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it joins a worldwide network of over 400 cities across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The recognition "demonstrates its profound food heritage and lively food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city is hardly a shock to its inhabitants or avid food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, lively, and diverse city – the administrative center of India's biggest state – is finally in the limelight for what has consistently defined its essence: an immense passion for food.
"'What's for dinner, the method of preparation' is a constant conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, evolved, and elevated to sublime levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally 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 meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and stalls – hidden gems that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and demanding. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their children are unwilling to take up the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people around the world to discover these tales and travel to the city to savour the gastronomic treasures of Lucknow.
