Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with inhabitants and visitors alike swearing by its superb cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it enters a international community of more than four hundred metropolises across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The recognition "demonstrates its centuries-old food heritage and lively food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.
A City Defined by Food
The honor for this historic city is little surprise to its locals or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has consistently defined its soul: an profound devotion for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from morning until night in many homes," states a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and raised to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
Besides the famous 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 rich 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 doesn't just celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are little shops and kiosks – little-known delights that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can visit a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is precise and involved. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their children are unwilling to master the skill.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to discover these stories and visit the city to savour the food wonders of Lucknow.
