Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors alike celebrating its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of over 400 cities across over 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "is a testament to its centuries-old culinary traditions and lively food ecosystem," according to a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city is little surprise to its locals or dedicated food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the capital of India's most populous state – is at last in the global gaze for what has consistently characterized its essence: an profound love for food.
"'The day's menu, the method of preparation' is a ongoing dialogue from morning until night in most homes," explains a local cultural expert. "And you are actually assessed by the standard of food that emerges from 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 famed for its tender kebabs and a distinctive take on biryani that were invented, evolved, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of culinary innovations, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. As the tale is told 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, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are tiny kiosks and carts – hidden delights that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can visit a simple joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand 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 cloud-like dessert found in the winter. The technique of making it is scientific and involved. The artisan beats the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to learn the craft.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is hoped, will encourage more people around the world to learn these stories and travel to the city to savour the gastronomic treasures of Lucknow.
