Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and visitors equally praising its exquisite cuisine.
Worldwide Recognition
Last month, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a worldwide network of cities cities across over 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".
The honor "stands as proof of its centuries-old food heritage and dynamic culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as little surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO accolade, this beloved, bustling, and diverse city – the capital of India's biggest state – is now in the spotlight for what has consistently shaped its essence: an immense passion for food.
"'What's for dinner, the method of preparation' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are often judged by the standard 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 wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and raised to extraordinary levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are tiny kiosks and kiosks – little-known treasures that are extremely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can visit a simple joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but say that their younger generation are reluctant to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to discover these narratives and travel to the city to taste the food wonders of Lucknow.
