Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers alike praising its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this status, it joins a worldwide network of over 400 cities across over 100 countries focused on promoting "creativity as a key factor of sustainable urban development".
The recognition "demonstrates its deep-rooted culinary traditions and dynamic culinary scene," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities around the world.
A City Defined by Food
The recognition for this historic city is no surprise to its residents or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has consistently characterized its heart: an immense passion for food.
"'What's for dinner, how will it be cooked' is a continued dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, perfected, and taken to sublime levels in their opulent kitchens.
These royal kitchens were hubs of food experimentation, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the cooks also created 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 only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are tiny kiosks and stalls – little-known delights that are extremely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can make their way to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and complicated. The cook beats the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though note that their younger generation are unwilling to take up the skill.
A celebrity chef from Lucknow has noted that the city's immense food legacy puts it among the best 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 lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people worldwide to discover these tales and visit the city to delight in the gastronomic treasures of Lucknow.
