Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists equally celebrating its exquisite cuisine.
Worldwide Recognition
Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a select list of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it enters a worldwide network of over 400 urban centers across over 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".
The accolade "stands as proof of its profound food heritage and lively food ecosystem," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities worldwide.
A City Defined by Food
The recognition for this venerable city is little surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this beloved, chaotic, and diverse city – the capital of India's largest state – is now in the spotlight for what has always characterized its essence: an immense love for food.
"'What's for dinner, the method of preparation' is a ongoing dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, perfected, and elevated to extraordinary levels in their imperial kitchens.
These imperial kitchens were hubs of culinary innovations, merging 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 created. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the greatest 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 tightly closed with dough.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are little shops and carts – 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 legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can head to a simple joint situated 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).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and complicated. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but say that their children are unwilling to master the skill.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is believed, will encourage more people around the world to learn these narratives and travel to the city to savour the culinary delights of Lucknow.
