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 visitors alike praising its superb cuisine.
Worldwide Recognition
Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a select list of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this status, it enters a international community of cities urban centers across more than 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".
The honor "stands as proof of its centuries-old culinary traditions and lively gastronomic culture," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The recognition for this time-honored city comes as little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this adored, bustling, and diverse city – the capital of India's largest state – is now in the limelight for what has perennially shaped its soul: an immense devotion for food.
"'What will be cooked, how will it be cooked' is a continued dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were hubs of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy 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 Baniya community's cuisine not only highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are little shops and kiosks – little-known treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their children are unwilling to take up the art.
A renowned chef from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is believed, will inspire more people around the world to discover these tales and visit the city to taste the food wonders of Lucknow.
