Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists equally celebrating its superb cuisine.
A Global Honor
Last month, UNESCO honored it as a Creative City of Gastronomy – placing it on a exclusive list of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it enters a international community of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "demonstrates its deep-rooted gastronomic legacy and vibrant gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The honor for this venerable city is no surprise to its locals or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is now in the global gaze for what has always shaped its essence: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a continued discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so soft 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, leisurely heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are little shops and kiosks – hidden delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in freshly churned white butter.
In the morning, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 boasts unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though say that their children are reluctant to master the art.
A celebrity chef from Lucknow has often said that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people globally to discover these tales and visit the city to delight in the gastronomic treasures of Lucknow.
