Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors alike praising its superb cuisine.
A Global Honor
Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of over 400 cities across more than 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".
The honor "is a testament to its deep-rooted gastronomic legacy and lively gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 cities internationally.
A City Defined by Food
The recognition for this historic city arrives as no surprise to its inhabitants or passionate food lovers. Many echo the view that it is "better late than never".
With the UNESCO accolade, this beloved, chaotic, and eclectic city – the capital of India's biggest state – is at last in the limelight for what has consistently defined its soul: an profound love for food.
"'What will be cooked, how will it be cooked' is a ongoing conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, refined, and raised to exquisite levels in their royal kitchens.
These kitchens of the nobility were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But arguably the biggest 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 securely closed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are tiny kiosks and kiosks – little-known gems that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can head to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was established, 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 offers unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and demanding. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their younger generation are unwilling to master the art.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people globally to explore these narratives and experience the city to savour the culinary delights of Lucknow.
