Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and visitors equally praising its superb cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a select roster of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it enters a global network of over 400 urban centers across more than 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".
The honor "demonstrates its centuries-old gastronomic legacy and lively gastronomic culture," according to a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is little surprise to its inhabitants or dedicated food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this adored, chaotic, and diverse city – the capital of India's most populous state – is at last in the spotlight for what has consistently shaped its heart: an profound love for food.
"'The day's menu, how should it be prepared' is a constant discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, evolved, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were epicenters of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also built up a collection 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 traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are small establishments and kiosks – little-known gems that are wildly loved by the locals.
In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can visit a simple joint situated in the old city area of Aminabad. Almost 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 special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and involved. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation do not want to learn the art.
A well-known culinary expert from Lucknow has often said that the city's rich 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 occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is hoped, will motivate more people globally to discover these stories and visit the city to savour the food wonders of Lucknow.
