Tempting kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and travelers equally praising its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a international community of cities metropolises across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The recognition "is a testament to its centuries-old food heritage and lively gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city arrives as little surprise to its inhabitants or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, chaotic, and eclectic city – the capital of India's biggest state – is at last in the global gaze for what has consistently defined its soul: an unparalleled passion for food.
"'What's for dinner, the method of preparation' is a continued conversation from morning until night in most homes," notes a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, perfected, and elevated to extraordinary levels in their imperial kitchens.
These imperial kitchens were hubs of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also developed a repertoire 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and stalls – little-known gems that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and complicated. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their children are reluctant to master the craft.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to discover these tales and visit the city to delight in the culinary delights of Lucknow.
