Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists alike swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a select group of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a global network of cities cities across more than 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The accolade "is a testament to its deep-rooted gastronomic legacy and vibrant gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities internationally.
A City Defined by Food
The honor for this historic city arrives as little surprise to its locals or avid food lovers. Many agree with the view that it is "better late than never".
With the UNESCO accolade, this beloved, bustling, and eclectic city – the administrative center of India's biggest state – is now in the global gaze for what has perennially shaped its heart: an immense devotion for food.
"'What's for dinner, how will it be cooked' is a ongoing dialogue from morning until night in most homes," states a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and taken to extraordinary levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, blending Iranian and indigenous 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. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the greatest 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 securely sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks also built up 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 vegetarian's paradise.
The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and kiosks – hidden delights that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, 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 remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and complicated. The cook whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation are reluctant to learn the craft.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by family-run 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 delight in the food wonders of Lucknow.
