Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and travelers equally swearing by its superb cuisine.
A Global Honor
Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a global network of more than four hundred urban centers across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The accolade "demonstrates its deep-rooted food heritage and vibrant food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.
A City Defined by Food
The accolade for this time-honored city comes as little surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, chaotic, and eclectic city – the capital of India's most populous state – is finally in the limelight for what has consistently shaped its heart: an immense devotion for food.
"'What will be cooked, the method of preparation' is a constant conversation from morning until night in most homes," states a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and elevated to sublime levels in their opulent kitchens.
These royal kitchens were centers of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the biggest 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.
A Diverse Culinary Landscape
Apart from the well-known 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 decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and kiosks – hidden treasures that are wildly loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns lathered with hand-churned white butter.
In the morning, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and involved. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their children do not want to master the art.
A celebrity chef from Lucknow has noted that the city's immense food legacy puts 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 build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people worldwide to discover these tales and visit the city to taste the food wonders of Lucknow.
