Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with inhabitants and travelers equally praising its superb cuisine.
Worldwide Recognition
Last month, Unesco recognised it as a Creative City of Gastronomy – adding it to a exclusive group of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it joins a international community of cities metropolises across more than 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".
The recognition "is a testament to its centuries-old food heritage and dynamic gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city is hardly a shock to its locals or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has always characterized its heart: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, evolved, and elevated to exquisite levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are small establishments and kiosks – hidden delights that are immensely loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can head to a unpretentious joint located in the old city area of Aminabad. Almost 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 offers unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however note that their children are unwilling to master the skill.
A renowned chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to learn these stories and visit the city to savour the food wonders of Lucknow.
