Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and travelers alike celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a select group of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this status, it joins a global network of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a driver of sustainable urban development".
The recognition "stands as proof of its centuries-old gastronomic legacy and dynamic gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities internationally.
A City Defined by Food
The honor for this historic city comes as no surprise to its residents or dedicated food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and diverse city – the capital of India's biggest state – is at last in the global gaze for what has perennially defined its soul: an unparalleled passion for food.
"'What will be cooked, how will it be cooked' is a constant conversation from morning until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were hubs of food experimentation, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also built up 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 additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are tiny kiosks and carts – lesser-known treasures that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns covered in hand-churned white butter.
In the morning, one can head to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and complicated. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their children are reluctant to master the art.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to discover these stories and experience the city to savour the food wonders of Lucknow.
