Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors equally celebrating its superb cuisine.
A Global Honor
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it joins a international community of over 400 cities across over 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".
The honor "is a testament to its profound gastronomic legacy and lively gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The honor for this venerable city is little surprise to its locals or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, bustling, and vibrant city – the capital of India's most populous state – is now in the global gaze for what has consistently shaped its heart: an immense devotion for food.
"'What's for dinner, how should it be prepared' is a continued conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and elevated to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the culinary masters also built up a collection 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 also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are little shops and kiosks – hidden gems that are extremely favored by the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and involved. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but note that their children are reluctant to learn the skill.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to learn these tales and travel to the city to taste the culinary delights of Lucknow.
