Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and visitors equally swearing by its remarkable cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of world cities and kindling hopes that it will spotlight 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 dedicated to promoting "creativity as a driver of city development that is sustainable".
The accolade "demonstrates its profound culinary traditions and vibrant gastronomic culture," as stated 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 earn a spot in this highly sought-after list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as hardly a shock to its locals or passionate food lovers. Many share the opinion that it is "better late than never".
With the UNESCO designation, this cherished, lively, and diverse city – the capital of India's biggest state – is at last in the spotlight for what has always defined its soul: an unparalleled devotion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, evolved, and raised to extraordinary levels in their royal kitchens.
These imperial kitchens were epicenters of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so fine 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 cooked on a gentle, slow heat, with the container's cover securely closed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are tiny kiosks and kiosks – little-known gems that are immensely loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and complicated. The cook beats the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though note that their children do not want to master the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to learn these narratives and visit the city to taste the gastronomic treasures of Lucknow.
