Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and tourists alike praising its exquisite cuisine.
Worldwide Recognition
Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this status, it enters a worldwide network of over 400 urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "stands as proof of its centuries-old gastronomic legacy and vibrant gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations around the world.
A City Defined by Food
The accolade for this historic city is no surprise to its locals or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this adored, bustling, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has perennially shaped its heart: an profound devotion for food.
"'What will be cooked, how should it be prepared' is a constant discussion from morning until going to bed in many homes," states a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and raised to sublime levels in their royal kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Besides the famous 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 sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are tiny kiosks and kiosks – lesser-known treasures that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.
To start the day, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and complicated. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though express concern that their children are unwilling to take up the craft.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people around the world to learn these narratives and travel to the city to savour the food wonders of Lucknow.
