Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally swearing by its superb cuisine.
A Global Honor
Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a international community of cities urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The accolade "demonstrates its profound food heritage and vibrant culinary scene," according to a official 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 coveted list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city is little surprise to its residents or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the capital of India's biggest state – is at last in the limelight for what has perennially defined its essence: an immense passion for food.
"'What's for dinner, how should it be prepared' is a ongoing conversation from waking up until night in most homes," states a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are tiny kiosks and carts – little-known gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can visit a simple joint situated 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).
Preserving Tradition for the Future
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and involved. The artisan hand-churns 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 are often seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to learn the skill.
A celebrity chef from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is believed, will inspire more people worldwide to explore these stories and visit the city to delight in the food wonders of Lucknow.
