Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and visitors equally praising its superb cuisine.
A Global Honor
Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it joins a worldwide network of cities metropolises across more than 100 countries committed to promoting "innovation as a driver of city development that is sustainable".
The recognition "stands as proof of its centuries-old food heritage and dynamic 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 chosen in 2019 – to find a place in this prestigious list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as no surprise to its inhabitants or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially defined its soul: an profound love for food.
"'What will be cooked, how will it be cooked' is a continued dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, refined, and raised to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, fusing Iranian and native 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 developed. Legend has it that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed 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 gentle, slow heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases seasonal produce 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
Almost on countless corners, there are tiny kiosks and stalls – lesser-known gems that are wildly loved by the locals.
In the central district of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Nearly 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).
Preserving Tradition for the Future
The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation are unwilling to learn the skill.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will inspire more people worldwide to discover these stories and visit the city to delight in the food wonders of Lucknow.
