Tempting kebabs, scented biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and visitors alike celebrating its exquisite cuisine.
Worldwide Recognition
Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it enters a international community of over 400 cities across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".
The accolade "is a testament to its deep-rooted culinary traditions and dynamic food ecosystem," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.
A City Defined by Food
The honor for this historic city is little surprise to its inhabitants or avid food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this beloved, bustling, and vibrant city – the capital of India's biggest state – is at last in the limelight for what has perennially shaped its essence: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a constant discussion from morning until night in most homes," states a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of culinary innovations, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and carts – hidden treasures that are extremely popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can visit a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their children are unwilling to master the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will inspire more people around the world to discover these tales and travel to the city to savour the gastronomic treasures of Lucknow.
