Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists equally celebrating its superb cuisine.
An International Accolade
In a recent announcement, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it joins a international community of over 400 urban centers across more than 100 countries committed to promoting "artistic expression as a catalyst of development that sustains urban life".
The recognition "stands as proof of its deep-rooted gastronomic legacy and dynamic food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city comes as no surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has perennially characterized its heart: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a constant conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so silky 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 famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are little shops and stalls – hidden delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 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 boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation do not want to master the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people globally to learn these tales and visit the city to taste the food wonders of Lucknow.
