Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors equally celebrating its superb cuisine.
Worldwide Recognition
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a international community of more than four hundred cities across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The recognition "stands as proof of its centuries-old gastronomic legacy and lively gastronomic culture," according to a representative 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 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city arrives as hardly a shock to its residents or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, lively, and diverse city – the administrative center of India's most populous state – is now in the global gaze for what has perennially shaped its heart: an immense devotion for food.
"'What will be cooked, the method of preparation' is a ongoing discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, refined, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the cooks also developed 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 also a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and stalls – hidden gems that are wildly loved by the locals.
In the central district of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can head to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and demanding. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but express concern that their children do not want to learn the skill.
A renowned chef from Lucknow has noted that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people globally to explore these tales and travel to the city to taste the culinary delights of Lucknow.
