Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and visitors alike swearing by its superb cuisine.
An International Accolade
Last month, UNESCO honored it as a Creative City of Gastronomy – placing it on a exclusive list of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it enters a worldwide network of over 400 cities across over 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The recognition "is a testament to its profound food heritage and lively culinary scene," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities internationally.
A City Defined by Food
The honor for this time-honored city comes as little surprise to its residents or dedicated food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, bustling, and diverse city – the capital of India's largest state – is now in the spotlight for what has consistently defined its heart: an immense passion for food.
"'What's for dinner, how will it be cooked' is a continued discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and taken to exquisite levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters also created a collection 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 not only showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are small establishments and kiosks – little-known delights that are immensely popular with the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation do not want to learn the craft.
A renowned chef from Lucknow has often said that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people globally to explore these tales and travel to the city to delight in the food wonders of Lucknow.
