Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with locals and tourists alike praising its exquisite cuisine.
An International Accolade
Recently, Unesco designated it as a Creative City of Gastronomy – including it in a exclusive list 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 over 100 countries focused on promoting "innovation as a driver of development that sustains urban life".
The recognition "demonstrates its deep-rooted gastronomic legacy and vibrant culinary scene," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities around the world.
A City Defined by Food
The honor for this venerable city is little surprise to its residents or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's biggest state – is now in the limelight for what has always characterized its essence: an profound love for food.
"'What will be cooked, how will it be cooked' is a constant dialogue from morning until night in most homes," explains a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, perfected, and raised to exquisite levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so fine 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 cooked on a gentle, leisurely 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 built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are little shops and stalls – little-known delights that are extremely loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in hand-churned white butter.
For breakfast, one can make their way to a simple joint situated 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 unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation do not want to master the skill.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts 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 tells a story – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to discover these tales and travel to the city to taste the food wonders of Lucknow.
