Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and tourists alike praising its remarkable cuisine.
A Global Honor
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it joins a global network of over 400 urban centers across more than 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The honor "is a testament to its centuries-old culinary traditions and dynamic culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as hardly a shock to its locals or dedicated food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this beloved, lively, and vibrant city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially defined its soul: an immense love for food.
"'What will be cooked, how will it be cooked' is a constant dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, 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 developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are little shops and carts – lesser-known delights that are extremely favored by the locals.
In the central district of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can head to a unpretentious 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 boasts remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and complicated. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but say that their children are reluctant to learn the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people around the world to learn these tales and visit the city to taste the food wonders of Lucknow.
