Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally praising its remarkable cuisine.
A Global Honor
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this status, it enters a global network of more than four hundred urban centers across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "is a testament to its centuries-old food heritage and dynamic gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives as no surprise to its inhabitants or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and eclectic city – the capital of India's most populous 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 morning until going to bed in most homes," states a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were centers of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with 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 prepared on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and stalls – hidden treasures that are extremely popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation do not want to take up the skill.
A renowned chef from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to learn these tales and visit the city to savour the culinary delights of Lucknow.
