Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and visitors equally swearing by its exquisite cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it enters a international community of cities cities across over 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The accolade "stands as proof of its profound culinary traditions and dynamic culinary scene," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this historic city is hardly a shock to its residents or avid food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and eclectic city – the administrative center of India's largest state – is finally in the limelight for what has consistently characterized its heart: an immense devotion for food.
"'What will be cooked, the method of preparation' is a constant dialogue from waking up until night in many homes," explains a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, perfected, and taken to exquisite levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are small establishments and carts – little-known treasures that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was set up, 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 presents remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and involved. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however say that their children are reluctant to master the art.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The global recognition, it is believed, will encourage more people globally to explore these stories and experience the city to savour the food wonders of Lucknow.
