Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally swearing by its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a select roster of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a worldwide network of over 400 urban centers across over 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The accolade "stands as proof of its profound culinary traditions and vibrant culinary scene," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city comes as little surprise to its inhabitants or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, lively, and vibrant city – the capital of India's most populous state – is now in the global gaze for what has always shaped its essence: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a continued discussion from morning until night in many homes," states a local cultural expert. "And you are often assessed by the standard 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 opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are small establishments and kiosks – lesser-known delights that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can visit a simple joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and involved. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however note that their children are unwilling to master the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people around the world to discover these narratives and travel to the city to taste the culinary delights of Lucknow.
