Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike celebrating its superb cuisine.
A Global Honor
Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it enters a international community of cities metropolises across more than 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".
The accolade "stands as proof of its profound food heritage and dynamic gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city arrives as little surprise to its inhabitants or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, chaotic, and diverse city – the capital of India's biggest state – is now in the spotlight for what has perennially characterized its essence: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a constant discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, refined, and elevated to sublime levels in their opulent kitchens.
These imperial kitchens were hubs of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also developed a collection 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 additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are little shops and stalls – lesser-known treasures that are wildly favored by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can visit a no-frills joint located in the old city area of Aminabad. Almost 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 presents unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their children do not want to take up the craft.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people globally to learn these narratives and travel to the city to delight in the food wonders of Lucknow.
