Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and visitors alike celebrating its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it enters a worldwide network of over 400 metropolises across over 100 countries focused on promoting "innovation as a driver of development that sustains urban life".
The recognition "demonstrates its deep-rooted gastronomic legacy and vibrant gastronomic culture," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The honor for this historic city is hardly a shock to its locals or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, lively, and diverse city – the capital of India's biggest state – is at last in the limelight for what has always characterized its heart: an profound love for food.
"'The day's menu, how will it be cooked' is a continued discussion from morning until night in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and taken to sublime levels in their royal kitchens.
These royal kitchens were hubs of food experimentation, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of 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, slow heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters also created 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 also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and carts – little-known gems that are wildly popular with the locals.
In the city center of Hazratganj, large gatherings 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 incredibly soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was founded, 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 cloud-like dessert available in the winter. The method of making it is precise and complicated. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation are unwilling to learn the skill.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – influenced 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 worldwide to discover these tales and experience the city to taste the gastronomic treasures of Lucknow.
