Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and visitors equally celebrating its remarkable cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a worldwide network of cities metropolises across more than 100 countries committed to promoting "creativity as a driver of development that sustains urban life".
The accolade "stands as proof of its deep-rooted gastronomic legacy and dynamic food ecosystem," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city arrives as little surprise to its residents or passionate food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO recognition, this beloved, chaotic, and diverse city – the administrative center of India's biggest state – is at last in the global gaze for what has perennially shaped its heart: an unparalleled love for food.
"'The day's menu, the method of preparation' is a ongoing conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the 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 unique take on biryani that were invented, refined, and taken to exquisite levels in their imperial kitchens.
These royal kitchens were centers of gastronomic creativity, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the cooks also created a vast array 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 haven for vegetarians.
The local Baniya community's cuisine not only celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and carts – little-known delights that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
For breakfast, one can head to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their children are unwilling to take up the art.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people around the world to learn these tales and visit the city to savour the food wonders of Lucknow.
