Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with inhabitants and visitors equally celebrating its remarkable cuisine.
Worldwide Recognition
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a international community of over 400 metropolises across over 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The recognition "demonstrates its centuries-old gastronomic legacy and vibrant food ecosystem," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as little surprise to its locals or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and eclectic city – the administrative center of India's largest state – is at last in the spotlight for what has always defined its heart: an immense love for food.
"'The day's menu, the method of preparation' is a ongoing conversation from waking up until night in most homes," notes a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, refined, and elevated to sublime levels in their royal kitchens.
These royal kitchens were hubs of food experimentation, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so silky that it required 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 gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are little shops and stalls – hidden delights that are wildly popular with the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can visit a simple joint operating in the old city area of Aminabad. Almost 150 years after it was established, 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 offers special treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and complicated. The artisan beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their children are unwilling to take up the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to explore these narratives and travel to the city to savour the gastronomic treasures of Lucknow.
