Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and tourists equally swearing by its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – including it in a prestigious group of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this title, it joins a global network of cities metropolises across more than 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".
The accolade "demonstrates its profound gastronomic legacy and dynamic gastronomic culture," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.
A City Defined by Food
The recognition for this historic city arrives as no surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently characterized its heart: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a continued discussion from morning until night in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, perfected, and raised to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and 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-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are little shops and kiosks – hidden gems that are wildly popular with the locals.
In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can head to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and involved. The artisan whisks the milk and then leaves it out 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. A number of but say that their younger generation do not want to take up the art.
A renowned chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will inspire more people globally to discover these stories and visit the city to taste the food wonders of Lucknow.
