Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and travelers alike celebrating its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of more than four hundred urban centers across over 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".
The recognition "is a testament to its profound culinary traditions and vibrant gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The honor for this venerable city comes as no surprise to its inhabitants or passionate food lovers. Many share the view that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has always shaped its heart: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from waking up until night in most homes," states a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, refined, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of gastronomic creativity, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are small establishments and carts – lesser-known delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though say that their children do not want to take up the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people globally to learn these narratives and travel to the city to taste the food wonders of Lucknow.
