Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and travelers equally celebrating its superb cuisine.
Worldwide Recognition
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it joins a worldwide network of cities metropolises across over 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The recognition "is a testament to its deep-rooted food heritage and lively culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The honor for this historic city is no surprise to its residents or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO recognition, this beloved, lively, and diverse city – the administrative center of India's biggest state – is at last in the spotlight for what has always characterized its essence: an unparalleled devotion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, evolved, and raised to extraordinary levels in their royal kitchens.
These imperial kitchens were hubs of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and kiosks – little-known treasures that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and involved. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though say that their children are reluctant to master the art.
A celebrity chef from Lucknow has noted 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, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is believed, will encourage more people around the world to discover these narratives and experience the city to taste the gastronomic treasures of Lucknow.
