Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and travelers equally celebrating its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it enters a global network of over 400 urban centers across over 100 countries focused on promoting "innovation as a driver of sustainable urban development".
The accolade "demonstrates its deep-rooted gastronomic legacy and lively food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities internationally.
A City Defined by Food
The recognition for this venerable city arrives as little surprise to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and vibrant city – the capital of India's largest state – is at last in the spotlight for what has consistently defined its soul: an unparalleled passion for food.
"'The day's menu, how will it be cooked' is a constant conversation from morning until night in most homes," notes 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 often referred to after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, perfected, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the greatest 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 securely closed with dough.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also created a vast array 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 also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are small establishments and carts – little-known gems that are immensely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in hand-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 established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though say that their younger generation are unwilling to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.
The global recognition, it is hoped, will motivate more people worldwide to discover these tales and travel to the city to delight in the culinary delights of Lucknow.
