Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and travelers alike celebrating its exquisite cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a exclusive list of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it joins a international community of more than four hundred cities across over 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".
The honor "stands as proof of its deep-rooted gastronomic legacy and lively food ecosystem," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The accolade for this time-honored city comes as hardly a shock to its locals or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and diverse city – the capital of India's largest state – is at last in the global gaze for what has consistently characterized its essence: an unparalleled love for food.
"'The day's menu, how will it be cooked' is a ongoing dialogue from waking up until night in many homes," states a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, perfected, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known 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 not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and carts – lesser-known treasures that are wildly favored by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in kulhads, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can head to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and involved. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though express concern that their younger generation are reluctant to master the skill.
A celebrity chef from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will motivate more people globally to discover these tales and experience the city to delight in the culinary delights of Lucknow.
