Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and visitors alike praising its remarkable cuisine.
A Global Honor
Recently, Unesco designated it as a Creative City of Gastronomy – adding it to a select roster of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a international community of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The recognition "is a testament to its profound food heritage and dynamic gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.
A City Defined by Food
The accolade for this time-honored city comes as hardly a shock to its inhabitants or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's biggest state – is now in the global gaze for what has always characterized its soul: an immense devotion for food.
"'What will be cooked, how will it be cooked' is a constant discussion from morning until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and raised to sublime levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But perhaps 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 tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are tiny kiosks and kiosks – hidden treasures that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can head to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are reluctant to learn the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy positions it among the best 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 under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will encourage more people globally to explore these stories and visit the city to savour the gastronomic treasures of Lucknow.
