Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and travelers equally praising its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a Creative City of Gastronomy – adding it to a exclusive group of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a global network of over 400 urban centers across more than 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The recognition "is a testament to its centuries-old food heritage and lively gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city is no surprise to its residents or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, chaotic, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has consistently defined its heart: an immense passion for food.
"'The day's menu, how will it be cooked' is a constant dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and elevated to sublime levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed 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, leisurely heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and carts – little-known delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can head to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, 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 intricate and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation do not want to master the craft.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places 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 generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people around the world to learn these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
