Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers alike celebrating its superb cuisine.
A Global Honor
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a select list of global cities and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a worldwide network of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The accolade "demonstrates its profound food heritage and lively culinary scene," according to a official from Unesco's regional bureau for South Asia.
Lucknow is only 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 accolade for this historic city arrives as little surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the capital of India's most populous state – is now in the limelight for what has always shaped its heart: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a constant conversation from morning until night in many homes," states a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, evolved, and raised to exquisite levels in their imperial kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks 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 traditionally vegetarian community's cuisine not only showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are small establishments and stalls – lesser-known delights that are extremely favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can head to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and complicated. The vendor beats the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though say that their younger generation do not want to take up the craft.
A renowned chef from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is hoped, will inspire more people worldwide to discover these tales and visit the city to taste the culinary delights of Lucknow.
