Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and visitors alike praising its exquisite cuisine.
An International Accolade
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a select group of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it joins a international community of more than four hundred cities across more than 100 countries committed to promoting "innovation as a driver of development that sustains urban life".
The accolade "demonstrates its centuries-old gastronomic legacy and lively food ecosystem," as noted 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 worldwide.
A City Defined by Food
The recognition for this venerable city arrives as little surprise to its inhabitants or passionate food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the capital of India's biggest state – is now in the limelight for what has perennially characterized its essence: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a constant dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and raised to sublime levels in their imperial kitchens.
These royal kitchens were hubs of culinary innovations, fusing 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. The story goes that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so silky that it required 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, leisurely heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and carts – hidden delights that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can head to a unpretentious 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).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but express concern that their children are unwilling to learn the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is anticipated, will encourage more people around the world to explore these tales and travel to the city to taste the food wonders of Lucknow.
