Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and tourists equally swearing by its superb cuisine.
Worldwide Recognition
Recently, Unesco designated it as a Creative City of Gastronomy – placing it on a exclusive group of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it enters a worldwide network of cities urban centers across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The accolade "demonstrates its centuries-old food heritage and lively culinary scene," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.
A City Defined by Food
The recognition for this historic city arrives as hardly a shock to its locals or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's biggest state – is at last in the spotlight for what has always defined its heart: an profound love for food.
"'What's for dinner, how will it be cooked' is a constant discussion from waking up until night in most homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, refined, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the food 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 ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the well-known 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 sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and carts – little-known gems that are extremely loved by the locals.
In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and involved. The vendor beats the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however express concern that their children do not want to master the skill.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions 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 build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is hoped, will motivate more people worldwide to learn these narratives and experience the city to savour the food wonders of Lucknow.
