Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers equally celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a prestigious roster of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of more than four hundred cities across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The recognition "demonstrates its profound food heritage and dynamic food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as little surprise to its inhabitants or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO designation, this beloved, lively, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has perennially shaped its essence: an immense love for food.
"'What's for dinner, how should it be prepared' is a continued discussion from morning until going to bed in many homes," explains 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 the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably 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 container's cover securely sealed with dough.
A Diverse Culinary Landscape
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 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 showcases seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are little shops and kiosks – little-known gems that are extremely favored by the locals.
In the central district of Hazratganj, throngs of people start assembling 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 lathered with hand-churned white butter.
In the morning, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and complicated. The cook beats the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are reluctant to take up the art.
A celebrity chef from Lucknow has noted that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people globally to learn these tales and travel to the city to delight in the food wonders of Lucknow.
