Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and travelers alike swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – adding it to a select group of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a international community of over 400 urban centers across more than 100 countries focused on promoting "innovation as a driver of development that sustains urban life".
The accolade "is a testament to its deep-rooted food heritage and dynamic food ecosystem," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as no surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's largest state – is at last in the global gaze for what has consistently shaped its essence: an immense devotion for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from morning until night in many homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, perfected, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks also created a vast array 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 vegetarian's paradise.
The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and kiosks – lesser-known gems that are extremely favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint operating in the historic quarter 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).
Ensuring Legacy Continues
The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children are unwilling to learn the skill.
A renowned chef from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will encourage more people globally to learn these stories and travel to the city to savour the culinary delights of Lucknow.
