Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and tourists alike celebrating its exquisite cuisine.
A Global Honor
Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a international community of over 400 urban centers across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The honor "is a testament to its deep-rooted food heritage and vibrant culinary scene," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers worldwide.
A City Defined by Food
The honor for this time-honored city comes as no surprise to its locals or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's largest state – is at last in the limelight for what has perennially characterized its essence: an profound love for food.
"'What will be cooked, the method of preparation' is a continued discussion from morning until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Iranian 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 created. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the most significant 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 a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are little shops and stalls – hidden gems that are wildly loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can head to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, 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 boasts remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and demanding. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though say that their children are unwilling to learn the art.
A renowned chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people globally to discover these narratives and travel to the city to taste the gastronomic treasures of Lucknow.
