Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and visitors alike swearing by its remarkable cuisine.
Worldwide Recognition
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The recognition "is a testament to its deep-rooted gastronomic legacy and lively gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city is little surprise to its locals or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's biggest state – is finally in the limelight for what has consistently defined its essence: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a constant dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also created a vast array 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 additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are tiny kiosks and kiosks – lesser-known delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and involved. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation are reluctant to master the craft.
A renowned chef from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people around the world to learn these stories and experience the city to taste the food wonders of Lucknow.
