Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and visitors equally swearing by its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it joins a global network of over 400 metropolises across more than 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The recognition "is a testament to its deep-rooted food heritage and lively food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city is hardly a shock to its residents or avid food lovers. Many agree with the view that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's largest state – is at last in the limelight for what has perennially defined its heart: an immense passion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until night in most homes," explains a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, refined, and taken to extraordinary levels in their opulent kitchens.
These imperial kitchens were hubs of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and kiosks – little-known gems that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 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 boasts remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and demanding. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their children do not want to learn the skill.
A celebrity chef from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people worldwide to discover these stories and visit the city to delight in the food wonders of Lucknow.
