Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with inhabitants and travelers alike celebrating its remarkable cuisine.
A Global Honor
In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – including it in a exclusive list of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it joins a international community of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".
The accolade "is a testament to its deep-rooted culinary traditions and dynamic gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this venerable city comes as hardly a shock to its locals or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the global gaze for what has perennially defined its soul: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, evolved, and elevated to sublime levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so fine 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, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are tiny kiosks and stalls – little-known delights that are extremely loved by the locals.
In the central district of Hazratganj, huge crowds start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint situated in the old city area of Aminabad. Almost 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).
Ensuring Legacy Continues
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 complicated. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation are reluctant to learn the skill.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is hoped, will motivate more people around the world to explore these narratives and travel to the city to taste the culinary delights of Lucknow.
