Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and visitors equally celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it enters a worldwide network of cities cities across over 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".
The honor "is a testament to its profound culinary traditions and lively gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as little surprise to its locals or avid food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently characterized its heart: an immense passion for food.
"'The day's menu, the method of preparation' is a continued conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, perfected, and taken to sublime levels in their opulent kitchens.
These imperial kitchens were epicenters of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are little shops and kiosks – hidden treasures that are wildly favored by the locals.
In the central district of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was founded, 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 boasts special treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their children are reluctant to learn the art.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, 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 lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to explore these narratives and travel to the city to taste the food wonders of Lucknow.
