Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and tourists alike swearing by its exquisite cuisine.
Worldwide Recognition
In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it joins a global network of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The honor "demonstrates its centuries-old culinary traditions and dynamic food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
An Urban Center with a Culinary Soul
The recognition for this historic city is little surprise to its locals or dedicated food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, chaotic, and eclectic city – the capital of India's most populous state – is at last in the global gaze for what has always characterized its soul: an immense love for food.
"'What's for dinner, how will it be cooked' is a ongoing dialogue from waking up until night in most homes," states a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and taken to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and kiosks – hidden delights that are wildly popular with the locals.
In the central district of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and involved. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many 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, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people around the world to discover these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
