Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers alike swearing by its remarkable cuisine.
An International Accolade
Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it joins a worldwide network of more than four hundred urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".
The honor "demonstrates its centuries-old gastronomic legacy and dynamic food ecosystem," as noted 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 prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The honor for this time-honored city comes as hardly a shock to its inhabitants or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and diverse city – the capital of India's largest state – is finally in the spotlight for what has consistently defined its soul: an immense passion for food.
"'The day's menu, how should it be prepared' is a constant discussion from morning until night in many homes," states a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were conceived, refined, and taken 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 that period that Lucknow's iconic kebabs were created. 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, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are small establishments and stalls – lesser-known delights that are wildly loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after 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 frothy dessert savored in the winter. The technique of making it is precise and demanding. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are unwilling to master the skill.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is anticipated, will inspire more people globally to learn these stories and travel to the city to savour the culinary delights of Lucknow.
