Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and visitors equally celebrating its exquisite cuisine.
An International Accolade
Last month, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this title, it joins a global network of more than four hundred metropolises across over 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The accolade "demonstrates its profound food heritage and lively food ecosystem," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
A City Defined by Food
The recognition for this venerable city is hardly a shock to its residents or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and vibrant city – the capital of India's biggest state – is now in the global gaze for what has perennially characterized its soul: an immense love for food.
"'What will be cooked, how should it be prepared' is a constant discussion from waking up until night in most homes," notes a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases 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
Virtually on many street corners, there are small establishments and kiosks – hidden gems that are wildly favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and demanding. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their children are reluctant to learn the art.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to explore these stories and experience the city to taste the gastronomic treasures of Lucknow.
