Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and visitors equally praising its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a prestigious group of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it joins a global network of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The recognition "stands as proof of its deep-rooted food heritage and vibrant gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city arrives as little surprise to its locals or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, lively, and eclectic city – the administrative center of India's biggest state – is at last in the spotlight for what has perennially characterized its soul: an unparalleled love for food.
"'What's for dinner, the method of preparation' is a continued discussion from morning until night in many homes," notes a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to sublime levels in their royal kitchens.
These imperial kitchens were epicenters of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of 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-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are small establishments and kiosks – hidden gems that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can visit a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but say that their children do not want to learn the skill.
A renowned chef from Lucknow has often said that the city's immense 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 create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is hoped, will motivate more people around the world to discover these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
