Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and tourists equally celebrating its superb cuisine.
An International Accolade
Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it enters a worldwide network of cities urban centers across more than 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".
The accolade "demonstrates its centuries-old culinary traditions and vibrant gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The recognition for this historic city comes as no surprise to its residents or dedicated food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, bustling, and diverse city – the capital of India's biggest state – is at last in the global gaze for what has always characterized its heart: an unparalleled passion for food.
"'The day's menu, how will it be cooked' is a ongoing dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and taken to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the cooks 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 not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and kiosks – lesser-known delights that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can make their way to a unpretentious joint operating in the historic quarter 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 offers special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and involved. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their children are unwilling to learn the skill.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is hoped, will encourage more people globally to learn these tales and experience the city to savour the food wonders of Lucknow.
