Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and visitors alike swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a global network of cities urban centers across over 100 countries focused on promoting "creativity as a driver of development that sustains urban life".
The honor "demonstrates its deep-rooted gastronomic legacy and dynamic gastronomic culture," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
A City Defined by Food
The honor for this time-honored city arrives as hardly a shock to its residents or avid food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has perennially characterized its heart: an immense passion for food.
"'The day's menu, the method of preparation' is a constant dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and taken to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of food experimentation, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and stalls – hidden delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can visit a simple joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and demanding. The vendor beats the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation do not want to learn the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to explore these tales and visit the city to delight in the culinary delights of Lucknow.
