Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists alike swearing by its superb cuisine.
Worldwide Recognition
Last month, UNESCO honored it as a Creative City of Gastronomy – adding it to a exclusive group of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it joins a worldwide network of over 400 urban centers across over 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".
The recognition "stands as proof of its deep-rooted gastronomic legacy and dynamic food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city is no surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, lively, and diverse city – the capital of India's most populous state – is now in the limelight for what has consistently defined its essence: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a ongoing conversation from waking up until night in most homes," explains a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are small establishments and stalls – hidden gems that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can make their way to a simple joint located in the historic quarter 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).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however note that their children are unwilling to master the art.
A celebrity chef from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to learn these tales and visit the city to delight in the culinary delights of Lucknow.
