Delectable kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and visitors alike swearing by its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – placing it on a select group of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it joins a global network of cities cities across more than 100 countries focused on promoting "innovation as a driver of sustainable urban development".
The recognition "is a testament to its centuries-old culinary traditions and dynamic food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 cities around the world.
A City Defined by Food
The accolade for this venerable city is no surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, bustling, and eclectic city – the capital of India's biggest state – is finally in the global gaze for what has always characterized its heart: an immense devotion for food.
"'What will be cooked, how will it be cooked' is a ongoing conversation from morning until night in most homes," notes a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, evolved, and taken to extraordinary levels in their imperial kitchens.
These royal kitchens were epicenters of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and carts – little-known delights that are extremely popular with 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 steaming cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 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 presents unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation are unwilling to take up the skill.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will motivate more people globally to discover these narratives and visit the city to savour the food wonders of Lucknow.
