Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike praising its remarkable cuisine.
A Global Honor
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 kindling hopes that it will showcase Lucknow's peerless food. With this designation, it joins a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".
The recognition "is a testament to its profound food heritage and dynamic gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
A City Defined by Food
The recognition for this historic city arrives as hardly a shock to its locals or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and eclectic city – the capital of India's most populous state – is now in the limelight for what has consistently characterized its heart: an immense love for food.
"'What will be cooked, how will it be cooked' is a constant dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious 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 only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are tiny kiosks and kiosks – little-known delights that are wildly loved by the locals.
In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot 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 frothy dessert found in the winter. The process of making it is intricate and involved. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation do not want to learn the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is hoped, will motivate more people globally to learn these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
