Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors alike swearing by its exquisite cuisine.
A Global Honor
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of more than four hundred urban centers across over 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The honor "demonstrates its deep-rooted food heritage and dynamic culinary scene," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as hardly a shock to its inhabitants or passionate food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has always shaped its heart: an immense passion for food.
"'The day's menu, how will it be cooked' is a continued discussion from waking up until night in most homes," states a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are small establishments and carts – hidden gems that are immensely loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in hand-churned white butter.
To start the day, one can visit a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and complicated. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but express concern that their children do not want to take up the art.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will motivate more people globally to learn these stories and experience the city to delight in the gastronomic treasures of Lucknow.
