Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and tourists alike celebrating its superb cuisine.
A Global Honor
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – placing it on a prestigious list of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this title, it joins a worldwide network of cities urban centers across over 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".
The accolade "stands as proof of its centuries-old gastronomic legacy and dynamic food ecosystem," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.
A City Defined by Food
The accolade for this historic city is little surprise to its inhabitants or avid food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's most populous state – is at last in the global gaze for what has consistently characterized its essence: an immense love for food.
"'What's for dinner, the method of preparation' is a continued discussion from waking up until night in most homes," notes a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, evolved, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Persian 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 fashioned. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and kiosks – little-known delights that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can head to a simple joint situated in the old city area 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).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert found 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 chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation do not want to learn the skill.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will encourage more people globally to discover these stories and experience the city to taste the culinary delights of Lucknow.
