Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and visitors alike celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a prestigious list of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it joins a international community of cities metropolises across more than 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".
The recognition "stands as proof of its profound food heritage and lively food ecosystem," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
An Urban Center with a Culinary Soul
The honor for this historic city arrives as no surprise to its inhabitants or dedicated food lovers. Many agree with 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 most populous state – is finally in the limelight for what has perennially defined its soul: an immense devotion for food.
"'What will be cooked, how should it be prepared' is a continued conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, refined, and taken to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and stalls – hidden treasures that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can head to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and involved. The cook beats the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but say that their children are unwilling to take up the skill.
A renowned chef from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to learn these stories and travel to the city to taste the gastronomic treasures of Lucknow.
