Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and visitors alike celebrating its superb 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 group of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The accolade "demonstrates its centuries-old gastronomic legacy and lively food ecosystem," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as no surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, chaotic, and eclectic city – the capital of India's biggest state – is finally in the global gaze for what has always shaped its essence: an profound devotion for food.
"'The day's menu, the method of preparation' is a constant discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and elevated 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 iconic kebabs were created. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are tiny kiosks and stalls – little-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can head to a simple joint situated in the old city area of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and complicated. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though note that their younger generation are unwilling to learn the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts 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 generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is believed, will inspire more people globally to explore these stories and experience the city to delight in the culinary delights of Lucknow.
