Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists alike celebrating its exquisite cuisine.
An International Accolade
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a international community of more than four hundred metropolises across more than 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The accolade "is a testament to its centuries-old food heritage and lively food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city is no surprise to its residents or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is finally in the limelight for what has always characterized its essence: an profound devotion for food.
"'The day's menu, how will it be cooked' is a ongoing discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy 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 centers of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and stalls – lesser-known treasures that are wildly loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot 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 cloud-like dessert found in the winter. The method of making it is scientific and complicated. The cook beats the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their children do not want to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is hoped, will encourage more people around the world to learn these narratives and visit the city to delight in the food wonders of Lucknow.
