Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and tourists equally swearing by its superb cuisine.
A Global Honor
In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a select list of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a international community of cities cities across more than 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".
The recognition "stands as proof of its centuries-old culinary traditions and dynamic food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The accolade for this venerable city comes as little surprise to its locals or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, bustling, and vibrant city – the capital of India's biggest state – is finally in the spotlight for what has always characterized its soul: an immense devotion for food.
"'What's for dinner, how should it be prepared' is a continued dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also developed 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 additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are little shops and kiosks – hidden gems that are wildly favored 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 piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular 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 unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation are reluctant to take up the art.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is believed, will motivate more people globally to explore these tales and travel to the city to delight in the food wonders of Lucknow.
