Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally celebrating its exquisite cuisine.
A Global Honor
In a recent announcement, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The honor "demonstrates its profound food heritage and vibrant gastronomic culture," according to a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city is little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the capital of India's biggest state – is at last in the global gaze for what has consistently shaped its soul: an profound love for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, refined, and taken to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was devised to feed an ageing nawab who had no longer had 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 biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are tiny kiosks and kiosks – lesser-known gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and complicated. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though say that their younger generation are reluctant to learn the art.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it right on top 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 lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is hoped, will motivate more people around the world to learn these tales and experience the city to taste the food wonders of Lucknow.
