Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and tourists equally praising its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a global network of more than four hundred urban centers across over 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The accolade "is a testament to its centuries-old food heritage and vibrant culinary scene," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives as no surprise to its locals or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO accolade, this adored, lively, and eclectic city – the administrative center of India's biggest state – is now in the global gaze for what has always defined its essence: an profound love for food.
"'What will be cooked, how will it be cooked' is a ongoing dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – 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, evolved, and raised to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably 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 container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also built up a repertoire 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 Baniya community's cuisine doesn't just highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are small establishments and stalls – hidden treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can visit a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and demanding. The vendor beats the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though express concern that their younger generation are unwilling to learn the craft.
A celebrity 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 be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is anticipated, will encourage more people worldwide to explore these stories and travel to the city to delight in the food wonders of Lucknow.
