Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and travelers equally celebrating its exquisite cuisine.
A Global Honor
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – adding it to a prestigious group of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it joins a international community of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The recognition "is a testament to its deep-rooted gastronomic legacy and vibrant gastronomic culture," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The honor for this time-honored city is hardly a shock to its inhabitants or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO designation, this cherished, lively, and diverse city – the capital of India's biggest state – is at last in the spotlight for what has always shaped its essence: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a ongoing discussion from waking up until night in most homes," explains a local cultural expert. "And you are actually judged by the standard 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 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, refined, and taken to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Iranian 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 developed. The story goes that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are little shops and stalls – hidden delights that are extremely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can visit a simple joint operating in the historic quarter 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).
Ensuring Legacy Continues
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and complicated. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however note that their children are reluctant to master the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to discover these tales and experience the city to savour the culinary delights of Lucknow.
