Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
Last month, UNESCO recognised it as a Creative City of Gastronomy – placing it on a exclusive group of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "demonstrates its deep-rooted gastronomic legacy and vibrant food ecosystem," according to a official from UNESCO's Regional Office 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 City Defined by Food
The honor for this time-honored city is hardly a shock to its residents or dedicated food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and diverse city – the capital of India's biggest state – is now in the limelight for what has perennially shaped its soul: an profound devotion for food.
"'What will be cooked, the method of preparation' is a continued conversation from waking up until night in most homes," states a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, perfected, and taken to sublime levels in their opulent kitchens.
These imperial kitchens were hubs of culinary innovations, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so fine that it required 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, leisurely heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also created a collection 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 also a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are little shops and carts – hidden treasures that are extremely popular with the locals.
In the central district of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and complicated. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their children are unwilling to master the art.
A renowned chef from Lucknow has frequently stated 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, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to explore these tales and travel to the city to delight in the culinary delights of Lucknow.
