Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers equally celebrating its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of international urban centers and sparking hopes that it will spotlight Lucknow's peerless 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 "innovation as a driver of city development that is sustainable".
The honor "is a testament to its deep-rooted culinary traditions and lively gastronomic culture," according to a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives as no surprise to its residents or dedicated food lovers. Many agree with the view that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's most populous state – is at last in the global gaze for what has perennially defined its soul: an immense love for food.
"'What will be cooked, the method of preparation' is a constant discussion from waking up until night in many homes," states a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and taken to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 showcases seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and stalls – hidden gems that are wildly loved by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.
To start the day, one can make their way to a simple joint situated in the old city area 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).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and involved. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to learn the art.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is hoped, will motivate more people globally to learn these narratives and experience the city to taste the gastronomic treasures of Lucknow.
