Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and visitors alike praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a select list of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a global network of over 400 urban centers across more than 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The accolade "demonstrates its deep-rooted culinary traditions and lively food ecosystem," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The recognition for this venerable city is hardly a shock to its residents or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO accolade, this cherished, bustling, and eclectic city – the capital of India's most populous state – is now in the global gaze for what has always characterized its soul: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a constant discussion from morning until going to bed in many homes," states a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and raised to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also built up a vast array 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 also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and stalls – little-known gems that are extremely favored by the locals.
In the central district of Hazratganj, throngs of people 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 lathered with freshly churned white butter.
To start the day, one can visit a simple joint situated in the historic quarter of Aminabad. Nearly 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).
Preserving Tradition for the Future
The city also presents unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and demanding. The cook beats the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation do not want to master the skill.
A celebrity chef from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will encourage more people worldwide to discover these tales and experience the city to savour the culinary delights of Lucknow.
