Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists equally celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it enters a international community of cities metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The honor "demonstrates its profound gastronomic legacy and dynamic gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
A City Defined by Food
The recognition for this time-honored city is no surprise to its locals or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is now in the limelight for what has always characterized its essence: an immense love for food.
"'What's for dinner, the method of preparation' is a ongoing conversation from morning until night in many homes," notes a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists 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 prepared on a gentle, leisurely heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are small establishments and kiosks – lesser-known gems that are immensely popular with the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is precise and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation are unwilling to learn the craft.
A renowned chef from Lucknow has noted that the city's profound food legacy positions 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 under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is believed, will motivate more people globally to explore these stories and visit the city to taste the food wonders of Lucknow.
