Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and travelers equally swearing by its remarkable cuisine.
A Global Honor
In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a worldwide network of cities cities across over 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".
The honor "demonstrates its centuries-old culinary traditions and lively culinary scene," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The honor for this venerable city comes as no surprise to its residents or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has consistently shaped its soul: an unparalleled devotion for food.
"'What's for dinner, the method of preparation' is a continued dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, evolved, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the culinary masters 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 not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are small establishments and kiosks – hidden treasures that are extremely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 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).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however say that their children do not want to take up the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people worldwide to explore these stories and travel to the city to delight in the food wonders of Lucknow.
