Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and visitors alike swearing by its exquisite cuisine.
Worldwide Recognition
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it enters a international community of cities cities across over 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".
The honor "demonstrates its deep-rooted food heritage and vibrant food ecosystem," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.
A City Defined by Food
The recognition for this historic city comes as hardly a shock to its locals or avid food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's largest state – is finally in the limelight for what has consistently characterized its essence: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until night in many homes," states a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of food experimentation, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so silky 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 cooked on a low, slow heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are small establishments and stalls – hidden gems that are extremely favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
To start the day, one can head to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and complicated. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though note that their younger generation do not want to master the craft.
A renowned chef from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle 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 lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is anticipated, will motivate more people around the world to explore these tales and travel to the city to delight in the culinary delights of Lucknow.
