Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and tourists alike swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of cities cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".
The recognition "is a testament to its deep-rooted food heritage and lively gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world.
A City Defined by Food
The honor for this time-honored city is no surprise to its inhabitants or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO accolade, this beloved, chaotic, and vibrant city – the administrative center of India's largest state – is at last in the spotlight for what has consistently characterized its soul: an profound devotion for food.
"'The day's menu, the method of preparation' is a ongoing conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, evolved, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of food experimentation, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also developed a vast array 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 highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are tiny kiosks and stalls – hidden delights that are extremely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can head to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and demanding. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children are reluctant to master the skill.
A celebrity chef from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to explore these stories and travel to the city to delight in the culinary delights of Lucknow.
