Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers alike swearing by its remarkable cuisine.
An International Accolade
Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it enters a international community of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The honor "stands as proof of its deep-rooted gastronomic legacy and vibrant culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city comes as no surprise to its locals or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the capital of India's biggest state – is now in the spotlight for what has consistently defined its heart: an immense passion for food.
"'What's for dinner, how will it be cooked' is a ongoing discussion from morning until night in most homes," states a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of food experimentation, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the chefs 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 dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its meticulously prepared 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 kiosks – lesser-known treasures that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can visit a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and involved. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are reluctant to master the art.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is anticipated, will inspire more people around the world to learn these tales and visit the city to taste the food wonders of Lucknow.
