Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and visitors equally celebrating its superb cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a select roster of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a international community of more than four hundred metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".
The honor "is a testament to its centuries-old food heritage and vibrant food ecosystem," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The accolade for this time-honored city comes as little 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 cherished, lively, and vibrant city – the administrative center of India's largest state – is now in the global gaze for what has perennially defined its heart: an unparalleled devotion for food.
"'The day's menu, how should it be prepared' is a continued dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and elevated to exquisite levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also created a vast array 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are small establishments and stalls – little-known gems that are wildly favored by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with fluffy buns covered in freshly churned white butter.
To start the day, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and involved. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though say that their younger generation do not want to take up the craft.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to learn these stories and experience the city to delight in the food wonders of Lucknow.
