Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and tourists equally celebrating its superb cuisine.
A Global Honor
In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – adding it to a select list of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it joins a worldwide network of more than four hundred metropolises across over 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".
The honor "demonstrates its centuries-old culinary traditions and dynamic culinary scene," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.
A City Defined by Food
The accolade for this historic city comes as little surprise to its locals or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and diverse city – the capital of India's biggest state – is at last in the limelight for what has perennially shaped its soul: an profound devotion for food.
"'The day's menu, how will it be cooked' is a continued dialogue from waking up until night in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and elevated to exquisite levels in their royal kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab 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 spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian 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 – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are little shops and carts – hidden gems that are extremely popular with the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with fluffy buns covered in freshly churned white butter.
In the morning, one can make their way to a simple joint located 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 presents special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is intricate and complicated. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their children do not want to master the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is hoped, will motivate more people around the world to discover these narratives and experience the city to savour the food wonders of Lucknow.