Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and travelers equally celebrating its superb cuisine.
A Global Honor
In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it enters a worldwide network of cities urban centers across over 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The accolade "stands as proof of its profound gastronomic legacy and dynamic gastronomic culture," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city arrives as little surprise to its locals or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this adored, lively, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has consistently shaped its essence: an immense passion for food.
"'The day's menu, how will it be cooked' is a continued conversation from morning until night in many homes," notes a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to sublime levels in their royal kitchens.
These royal kitchens were hubs of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the cooks 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 dough.
A Diverse Culinary Landscape
Besides the well-known 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 sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are small establishments and stalls – lesser-known delights that are wildly popular with the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can visit a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation are unwilling to master the craft.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will inspire more people around the world to explore these tales and travel to the city to delight in the food wonders of Lucknow.
