Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and tourists equally praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a select roster of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a global network of cities cities across more than 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".
The accolade "is a testament to its deep-rooted gastronomic legacy and dynamic culinary scene," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as hardly a shock to its locals or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the capital of India's largest state – is at last in the spotlight for what has always defined its soul: an immense devotion for food.
"'The day's menu, the method of preparation' is a constant dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, perfected, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of culinary innovations, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly 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 needed no chewing.
But arguably the greatest 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 closed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are small establishments and stalls – lesser-known delights that are wildly popular with the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can head to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand 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 airy dessert found in the winter. The method of making it is precise and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though note that their younger generation are unwilling to take up the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle 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 under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will inspire more people globally to explore these stories and experience the city to savour the culinary delights of Lucknow.
