Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and visitors alike celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, Unesco honored it as a Creative City of Gastronomy – placing it on a prestigious group of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it joins a worldwide network of over 400 metropolises across more than 100 countries committed to promoting "innovation as a key factor of sustainable urban development".
The recognition "is a testament to its centuries-old gastronomic legacy and lively culinary scene," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as hardly a shock to its residents or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO recognition, this adored, lively, and eclectic city – the capital of India's biggest state – is finally in the global gaze for what has consistently shaped its soul: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a ongoing discussion from waking up until night in many homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were hubs of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy 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 Baniya community's cuisine doesn't just showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and carts – hidden treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can visit a simple joint located 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 seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and complicated. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation do not want to master the craft.
A renowned chef from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to learn these stories and visit the city to taste the culinary delights of Lucknow.
