Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and visitors alike praising its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a exclusive list of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a worldwide network of cities cities across more than 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".
The accolade "demonstrates its deep-rooted gastronomic legacy and vibrant food ecosystem," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities worldwide.
A City Defined by Food
The honor for this historic city arrives as no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, chaotic, and diverse city – the administrative center of India's largest state – is at last in the spotlight for what has consistently shaped its essence: an immense devotion for food.
"'What's for dinner, the method of preparation' is a continued dialogue from waking up until night in many homes," states a local cultural expert. "And you are often judged 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 affluent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, refined, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were centers of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich 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 dream for plant-based eaters.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are small establishments and carts – little-known gems that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 offers special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though say that their younger generation do not want to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it among the best 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 hidden eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is hoped, will inspire more people around the world to explore these tales and visit the city to taste the culinary delights of Lucknow.
