Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and tourists alike swearing by its remarkable cuisine.
Worldwide Recognition
Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it enters a worldwide network of over 400 metropolises across over 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The honor "demonstrates its centuries-old culinary traditions and lively culinary scene," 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 secure a position in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The recognition for this time-honored city comes as little surprise to its inhabitants or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, lively, and diverse city – the capital of India's most populous state – is at last in the global gaze for what has perennially defined its heart: an unparalleled passion for food.
"'The day's menu, how will it be cooked' is a continued discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and elevated to exquisite levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps 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 sealed with a flour paste.
More Than Just Famous Dishes
Besides 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 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 not only showcases seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are small establishments and stalls – little-known gems that are wildly favored by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with fluffy buns covered in hand-churned white butter.
To start the day, one can visit a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and complicated. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their younger generation do not want to master the craft.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will motivate more people around the world to learn these tales and experience the city to savour the gastronomic treasures of Lucknow.
