Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and visitors equally swearing by its superb cuisine.
A Global Honor
Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it enters a worldwide network of more than four hundred cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".
The honor "is a testament to its profound culinary traditions and dynamic gastronomic culture," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The accolade for this time-honored city is no surprise to its locals or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO accolade, this cherished, lively, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has perennially characterized its essence: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a continued conversation from morning until night in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and raised to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were centers of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably 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 tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are small establishments and kiosks – hidden treasures that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can head to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and involved. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation are unwilling to master 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 significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people around the world to learn these stories and experience the city to taste the food wonders of Lucknow.
