Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors alike celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a worldwide network of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "is a testament to its deep-rooted culinary traditions and vibrant culinary scene," according to a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The recognition for this historic city arrives as no surprise to its inhabitants or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the capital of India's most populous state – is finally in the spotlight for what has always defined its heart: an profound passion for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and taken to exquisite levels in their royal kitchens.
These kitchens of the nobility were hubs of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also developed a collection 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 traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are small establishments and carts – hidden delights that are extremely favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, 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 offers unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and demanding. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however say that their children are reluctant to learn the skill.
A celebrity chef from Lucknow has noted 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 has a narrative – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will inspire more people around the world to learn these narratives and visit the city to savour the culinary delights of Lucknow.
