Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and tourists alike swearing by its exquisite cuisine.
An International Accolade
In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a global network of more than four hundred cities across more than 100 countries committed to promoting "creativity as a driver of development that sustains urban life".
The accolade "is a testament to its profound gastronomic legacy and vibrant culinary scene," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as no surprise to its inhabitants or dedicated food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and vibrant city – the capital of India's largest state – is at last in the limelight for what has perennially characterized its heart: an profound love for food.
"'What's for dinner, how will it be cooked' is a constant conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, refined, and raised to exquisite levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and kiosks – little-known delights that are wildly popular with the locals.
In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can make their way to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and involved. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but note that their younger generation do not want to master the craft.
A celebrity chef from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people globally to explore these stories and experience the city to delight in the culinary delights of Lucknow.
