Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and tourists equally praising its superb cuisine.
A Global Honor
Last month, UNESCO honored it as a Creative City of Gastronomy – including it in a prestigious group of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it joins a worldwide network of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The honor "stands as proof of its profound food heritage and lively culinary scene," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities internationally.
A City Defined by Food
The honor for this venerable city is no surprise to its residents or passionate food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this adored, lively, and vibrant city – the capital of India's most populous state – is at last in the limelight for what has always shaped its essence: an immense love for food.
"'What's for dinner, how will it be cooked' is a ongoing dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are often assessed 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 opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and elevated to sublime levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so soft 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 cooked on a gentle, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are small establishments and stalls – little-known gems that are immensely loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can head to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and involved. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but express concern that their children are unwilling to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people around the world to discover these tales and experience the city to taste the culinary delights of Lucknow.
