Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and visitors equally celebrating its remarkable cuisine.
Worldwide Recognition
Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a select group of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a international community of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".
The recognition "stands as proof of its profound culinary traditions and dynamic gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has consistently shaped its soul: an profound devotion for food.
"'What will be cooked, how should it be prepared' is a ongoing dialogue from morning until night in many homes," states a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, refined, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are small establishments and carts – lesser-known gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and complicated. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their children do not want to master the art.
A celebrity chef from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people around the world to learn these tales and visit the city to taste the food wonders of Lucknow.
