Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and visitors alike swearing by its exquisite cuisine.
Worldwide Recognition
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a select group of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it joins a global network of cities urban centers across over 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The recognition "demonstrates its centuries-old food heritage and vibrant culinary scene," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is just 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 accolade for this historic city is little surprise to its inhabitants or avid food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and vibrant city – the capital of India's largest state – is finally in the limelight for what has always characterized its soul: an profound love for food.
"'The day's menu, how will it be cooked' is a constant dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, perfected, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of food experimentation, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so soft that it needed 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, leisurely heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are small establishments and carts – lesser-known gems that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint operating 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 remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though note that their children are unwilling to master the skill.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is hoped, will motivate more people around the world to explore these narratives and visit the city to taste the food wonders of Lucknow.
