Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and tourists alike praising its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – including it in a prestigious roster of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it joins a global network of over 400 metropolises across more than 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".
The accolade "is a testament to its profound food heritage and lively food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as hardly a shock to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and vibrant city – the administrative center of India's biggest state – is finally in the limelight for what has consistently defined its soul: an profound passion for food.
"'The day's menu, the method of preparation' is a constant discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, refined, and taken to extraordinary levels in their royal kitchens.
These royal kitchens were hubs of food experimentation, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and kiosks – hidden delights that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 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 unique seasonal delights, such as makkhan malai, a airy dessert savored 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 incredible airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children are unwilling to master the art.
A renowned chef from Lucknow has frequently stated that the city's rich 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 lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to explore these tales and experience the city to taste the food wonders of Lucknow.
