Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and tourists alike celebrating its remarkable cuisine.
An International Accolade
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a international community of cities metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "is a testament to its deep-rooted culinary traditions and dynamic food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as hardly a shock to its locals or avid food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the capital of India's largest state – is finally in the spotlight for what has consistently shaped its essence: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a constant conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, evolved, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were hubs of gastronomic creativity, merging Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are little shops and stalls – little-known treasures that are immensely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and involved. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to master the craft.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to discover these narratives and experience the city to delight in the culinary delights of Lucknow.
