Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists equally swearing by its exquisite cuisine.
A Global Honor
Last month, Unesco designated it as a Creative City of Gastronomy – adding it to a prestigious list of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this title, it joins a international community of cities metropolises across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "stands as proof of its deep-rooted food heritage and vibrant food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city is little surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO accolade, this beloved, bustling, and diverse city – the administrative center of India's most populous state – is finally in the limelight for what has consistently shaped its heart: an unparalleled devotion for food.
"'What will be cooked, the method of preparation' is a continued discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, refined, and raised to extraordinary levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, blending Persian 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 created. The story goes that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 not only celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are small establishments and kiosks – hidden treasures that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and complicated. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however note that their children are unwilling to master the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people worldwide to learn these tales and experience the city to savour the gastronomic treasures of Lucknow.
