Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it joins a global network of over 400 cities across over 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".
The recognition "stands as proof of its profound food heritage and dynamic gastronomic culture," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities internationally.
A City Defined by Food
The honor for this venerable city comes as little surprise to its locals or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has always characterized its essence: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a ongoing conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
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 distinctive take on biryani that were invented, refined, and taken to exquisite levels in their opulent kitchens.
These royal kitchens were centers of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are small establishments and stalls – little-known treasures that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can head to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and complicated. The cook beats the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their children do not want to learn the craft.
A renowned chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people globally to discover these stories and visit the city to taste the food wonders of Lucknow.
