Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers alike praising its remarkable cuisine.
An International Accolade
Last month, Unesco honored it as a Creative City of Gastronomy – adding it to a prestigious roster of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it joins a international community of over 400 metropolises across over 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".
The recognition "stands as proof of its deep-rooted culinary traditions and vibrant food ecosystem," according to 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 prestigious list of 70 global destinations worldwide.
A City Defined by Food
The recognition for this historic city comes as no surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and eclectic city – the administrative center of India's largest state – is finally in the limelight for what has perennially defined its heart: an immense devotion for food.
"'What will be cooked, the method of preparation' is a continued discussion from waking up until night in many homes," states a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, evolved, and raised to sublime levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His cooks 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 biggest 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 securely sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters 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 far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are little shops and kiosks – hidden delights that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can head to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and involved. The cook whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to learn the art.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to learn these stories and travel to the city to taste the culinary delights of Lucknow.
