Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and tourists equally praising its remarkable cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it joins a global network of over 400 urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The honor "is a testament to its centuries-old food heritage and dynamic gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as little surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and eclectic city – the capital of India's biggest state – is now in the spotlight for what has consistently defined its heart: an unparalleled passion for food.
"'What's for dinner, how will it be cooked' is a continued dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of 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 melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and raised to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the culinary masters also created a vast array 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 doesn't just highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are small establishments and kiosks – lesser-known gems that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their children are unwilling to master the art.
A celebrity chef from Lucknow has noted that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people globally to explore these tales and experience the city to taste the culinary delights of Lucknow.
