Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and travelers equally praising its remarkable cuisine.
Worldwide Recognition
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of international urban centers and igniting hopes that it will spotlight 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 city development that is sustainable".
The recognition "demonstrates its deep-rooted food heritage and lively gastronomic culture," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this historic city arrives as no surprise to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and eclectic city – the capital of India's largest state – is at last in the limelight for what has perennially defined its heart: an unparalleled devotion for food.
"'The day's menu, how should it be prepared' is a ongoing dialogue from morning until going to bed in most homes," states 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 popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and elevated to exquisite levels in their imperial kitchens.
These royal kitchens were centers of food experimentation, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and carts – little-known gems that are wildly popular with the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is precise and demanding. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however express concern that their children are unwilling to learn the skill.
A renowned chef from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people around the world to explore these stories and travel to the city to delight in the food wonders of Lucknow.
