Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and tourists equally swearing by its superb cuisine.
An International Accolade
Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a select list of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it enters a worldwide network of over 400 cities across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The honor "demonstrates its deep-rooted gastronomic legacy and lively food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as hardly a shock to its inhabitants or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, lively, and eclectic city – the administrative center of India's largest state – is now in the spotlight for what has perennially defined its heart: an unparalleled passion for food.
"'What's for dinner, the method of preparation' is a constant conversation from waking up until night in many homes," states a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and taken to extraordinary levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are tiny kiosks and kiosks – little-known treasures that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with fluffy buns slathered with freshly 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 set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and involved. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but say that their children do not want to master the art.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is believed, will encourage more people around the world to discover these tales and visit the city to taste the culinary delights of Lucknow.
