Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists alike praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it joins a international community of more than four hundred cities across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The honor "demonstrates its profound food heritage and vibrant food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The recognition for this venerable city is no surprise to its inhabitants or avid food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO designation, this beloved, bustling, and eclectic city – the capital of India's largest state – is finally in the limelight for what has consistently shaped its heart: an immense passion for food.
"'The day's menu, the method of preparation' is a ongoing dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, perfected, and raised to sublime levels in their royal kitchens.
These royal kitchens were hubs of food experimentation, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so soft 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 cooked on a gentle, leisurely heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and carts – hidden gems that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in freshly churned white butter.
In the morning, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and complicated. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but note that their children do not want to take up the art.
A celebrity chef from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people globally to discover these stories and visit the city to taste the gastronomic treasures of Lucknow.
