Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and visitors equally praising its exquisite cuisine.
An International Accolade
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it enters a worldwide network of cities metropolises across over 100 countries committed to promoting "innovation as a driver of sustainable urban development".
The recognition "is a testament to its deep-rooted culinary traditions and vibrant food ecosystem," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as no surprise to its residents or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the administrative center of India's biggest state – is now 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 constant discussion from morning until night in many homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, perfected, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, fusing Iranian and indigenous 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 cater to an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps 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 securely sealed with dough.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are small establishments and carts – hidden gems that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can head to 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 freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their children are unwilling to master the skill.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is hoped, will motivate more people worldwide to explore these narratives and experience the city to savour the food wonders of Lucknow.
