Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally swearing by its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select group of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a international community of over 400 cities across over 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".
The honor "demonstrates its deep-rooted food heritage and vibrant food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The accolade for this historic city is little surprise to its inhabitants or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has always defined its essence: an unparalleled devotion for food.
"'What's for dinner, the method of preparation' is a constant conversation 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."
A Royal Culinary Legacy
The Nawabi City – 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 singular take on biryani that were created, perfected, and elevated to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, merging Iranian 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 developed. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also developed a vast array 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 not only highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and stalls – lesser-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can make their way to a no-frills 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).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and involved. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation are reluctant to master the art.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to explore these tales and visit the city to savour the gastronomic treasures of Lucknow.
