Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and tourists alike swearing by its remarkable cuisine.
An International Accolade
Recently, Unesco recognised it as a Creative City of Gastronomy – including it in a prestigious group of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a worldwide network of over 400 urban centers across more than 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".
The honor "stands as proof of its deep-rooted gastronomic legacy and lively food ecosystem," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide.
A City Defined by Food
The honor for this time-honored city comes as hardly a shock to its locals or avid food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and vibrant city – the capital of India's largest state – is at last in the global gaze for what has perennially defined its soul: an profound devotion for food.
"'The day's menu, how will it be cooked' is a constant discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and taken to extraordinary levels in their royal kitchens.
These imperial kitchens were epicenters of food experimentation, 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 developed. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and kiosks – hidden delights that are extremely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can visit a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation are unwilling to master the craft.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur 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 modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is believed, will motivate more people around the world to discover these stories and visit the city to taste the culinary delights of Lucknow.
