Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and travelers equally praising its exquisite cuisine.
An International Accolade
Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a global network of cities metropolises across over 100 countries committed to promoting "innovation as a driver of development that sustains urban life".
The accolade "is a testament to its profound culinary traditions and dynamic culinary scene," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities worldwide.
A City Defined by Food
The accolade for this time-honored city is little surprise to its residents or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has perennially shaped its heart: an profound devotion for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from morning until night in many homes," explains 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 Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and raised to extraordinary levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so soft 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 container's cover securely sealed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are little shops and stalls – hidden delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can visit a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and complicated. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their children are reluctant to take up the skill.
A celebrity chef from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle 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 tells a story – influenced by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people worldwide to explore these stories and experience the city to savour the culinary delights of Lucknow.
