Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and visitors equally celebrating its superb cuisine.
A Global Honor
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it enters a global network of cities urban centers across more than 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "stands as proof of its deep-rooted food heritage and dynamic gastronomic culture," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
A City Defined by Food
The recognition for this historic city arrives as little surprise to its locals or dedicated food lovers. Many agree with the view that it is "better late than never".
With the UNESCO recognition, this cherished, lively, and diverse city – the administrative center of India's biggest state – is now in the limelight for what has consistently defined its heart: an profound passion for food.
"'The day's menu, the method of preparation' is a constant dialogue from waking up until night in most homes," states a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, refined, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were centers of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also created a collection 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are little shops and kiosks – little-known treasures that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can head to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and involved. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though note that their children are unwilling to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people around the world to learn these stories and travel to the city to savour the culinary delights of Lucknow.
