Tempting kebabs, scented biryani, and fluffy, 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 remarkable cuisine.
Worldwide Recognition
In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it enters a global network of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The accolade "demonstrates its profound culinary traditions and dynamic food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city arrives as little surprise to its locals or avid food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's largest state – is finally in the limelight for what has perennially characterized its heart: an immense passion for food.
"'What will be cooked, how will it be cooked' is a continued dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, perfected, and raised to sublime levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so silky 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 prepared on a low, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are little shops and kiosks – little-known treasures that are immensely popular with the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can make their way to a simple joint operating in the old city area of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is precise and involved. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their children are unwilling to learn the craft.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will inspire more people around the world to learn these stories and visit the city to delight in the culinary delights of Lucknow.
