Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists alike praising its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a international community of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a key factor of sustainable urban development".
The honor "demonstrates its centuries-old gastronomic legacy and dynamic food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as little surprise to its locals or avid food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, chaotic, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has always shaped its essence: an immense passion for food.
"'What will be cooked, how should it be prepared' is a ongoing dialogue from waking up until night in most homes," states a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and taken to sublime 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 food of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
In addition to the obvious 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 not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are little shops and stalls – little-known treasures that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can visit a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and complicated. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though express concern that their children are reluctant to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – crafted 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 around the world to discover these narratives and visit the city to taste the food wonders of Lucknow.
