Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors equally celebrating its exquisite cuisine.
A Global Honor
Recently, UNESCO recognised it as a Creative City of Gastronomy – including it in a prestigious group of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it enters a global network of more than four hundred metropolises across over 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "demonstrates its deep-rooted food heritage and lively gastronomic culture," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as little surprise to its residents or avid food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO designation, this adored, lively, and eclectic city – the capital of India's biggest state – is finally in the spotlight for what has consistently shaped its soul: an immense passion for food.
"'The day's menu, the method of preparation' is a ongoing dialogue from waking up until night in many homes," states a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and taken to sublime levels in their royal kitchens.
These imperial kitchens were centers of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine 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 gentle, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
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 far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates local ingredients 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
Virtually on countless corners, there are little shops and kiosks – little-known gems that are immensely favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and complicated. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but say that their younger generation are reluctant to master the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The global recognition, it is hoped, will motivate more people around the world to discover these tales and travel to the city to delight in the food wonders of Lucknow.
