Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and visitors equally praising its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this status, it joins a global network of cities cities across more than 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".
The recognition "is a testament to its centuries-old gastronomic legacy and vibrant gastronomic culture," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as no surprise to its locals or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and eclectic city – the capital of India's most populous state – is at last in the spotlight for what has always defined its essence: an unparalleled devotion for food.
"'What's for dinner, the method of preparation' is a constant conversation from morning until going to bed in most homes," states a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, refined, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were epicenters of food experimentation, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also developed a collection 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and kiosks – lesser-known gems that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can head to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 presents unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation do not want to master the craft.
A celebrity chef from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is believed, will inspire more people worldwide to learn these tales and visit the city to delight in the food wonders of Lucknow.
