Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and tourists equally swearing by its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a select roster of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a international community of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The recognition "is a testament to its centuries-old gastronomic legacy and vibrant food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The recognition for this historic city arrives as little surprise to its inhabitants or avid food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the capital of India's biggest state – is at last in the limelight for what has always shaped its essence: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a constant conversation from morning until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were epicenters of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and carts – little-known treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and involved. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though note that their children are reluctant to take up the craft.
A celebrity chef from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to explore these narratives and experience the city to delight in the food wonders of Lucknow.
