Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally celebrating its exquisite cuisine.
Worldwide Recognition
Recently, Unesco designated it as a Creative City of Gastronomy – adding it to a select group of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it enters a international community of cities urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".
The accolade "is a testament to its profound food heritage and vibrant food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The recognition for this time-honored city arrives as little surprise to its residents or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this cherished, chaotic, and diverse city – the administrative center of India's biggest state – is finally in the limelight for what has always shaped its heart: an immense passion for food.
"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until night in most homes," states a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, perfected, and taken to sublime levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are small establishments and stalls – lesser-known treasures that are wildly loved by the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 offers unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and complicated. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation are reluctant to master the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people globally to discover these narratives and experience the city to delight in the culinary delights of Lucknow.
