Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and travelers equally praising its superb cuisine.
Worldwide Recognition
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this status, it enters a worldwide network of cities urban centers across more than 100 countries focused on promoting "creativity as a driver of development that sustains urban life".
The recognition "is a testament to its profound food heritage and lively culinary scene," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
A City Defined by Food
The recognition for this time-honored city arrives as no surprise to its locals or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, lively, and vibrant city – the capital of India's biggest 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 continued conversation from morning until night in most homes," explains 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 Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, evolved, and taken to sublime levels in their opulent kitchens.
These royal kitchens were centers of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so silky that it required 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, leisurely heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy 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 Baniya community's cuisine doesn't just showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are tiny kiosks and kiosks – hidden gems that are extremely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and complicated. The cook whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are reluctant to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will encourage more people globally to explore these narratives and travel to the city to delight in the food wonders of Lucknow.
