Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and travelers equally celebrating its superb cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a select group of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it enters a international community of cities metropolises across more than 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".
The honor "demonstrates its deep-rooted gastronomic legacy and vibrant gastronomic culture," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as no surprise to its locals or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, lively, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has perennially characterized its essence: an immense passion for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from morning until night in most homes," states a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, refined, and taken to exquisite levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to feed an elderly 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 silky that it needed 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 container's cover tightly sealed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and stalls – little-known gems that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can head to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however express concern that their children do not want to master the skill.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people globally to discover these tales and experience the city to taste the food wonders of Lucknow.
