Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and tourists equally praising its remarkable cuisine.
An International Accolade
Last month, UNESCO designated it as a Creative City of Gastronomy – placing it on a select group of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a worldwide network of more than four hundred metropolises across more than 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The honor "demonstrates its profound food heritage and vibrant food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this venerable city is no surprise to its locals or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, chaotic, and diverse city – the administrative center of India's biggest state – is at last in the global gaze for what has perennially shaped its essence: an immense passion for food.
"'What will be cooked, the method of preparation' is a constant conversation from waking up until night in many homes," explains a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, perfected, and taken to extraordinary levels in their opulent kitchens.
These imperial kitchens were hubs of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook 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
Besides the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are little shops and stalls – hidden gems that are extremely favored by the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can visit a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert available 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 nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their children are reluctant to learn the skill.
A celebrity chef from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is anticipated, will inspire more people worldwide to learn these tales and experience the city to savour the culinary delights of Lucknow.
