Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and travelers alike celebrating its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a global network of more than four hundred urban centers across more than 100 countries committed to promoting "creativity as a driver of development that sustains urban life".
The recognition "stands as proof of its deep-rooted food heritage and lively food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as no surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has always shaped its heart: an immense love for food.
"'What will be cooked, the method of preparation' is a continued discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, evolved, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were centers of culinary innovations, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with dough.
Beyond Kebabs and Biryani
In addition to 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 decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and carts – little-known gems that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation are unwilling to master the skill.
A renowned chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is hoped, will encourage more people worldwide to explore these stories and travel to the city to taste the food wonders of Lucknow.
