Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and visitors equally celebrating its remarkable cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it joins a worldwide network of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The accolade "demonstrates its centuries-old food heritage and dynamic gastronomic culture," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as hardly a shock to its residents or avid food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO designation, this adored, bustling, and diverse city – the capital of India's biggest state – is now in the global gaze for what has always shaped its heart: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a continued discussion from waking up until night in many homes," notes a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and raised to extraordinary levels in their royal kitchens.
These royal kitchens were epicenters of food experimentation, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists processed 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 cooked on a low, slow heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are tiny kiosks and kiosks – little-known treasures that are extremely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with fluffy buns covered in hand-churned white butter.
To start the day, one can head to a simple joint located 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).
Preserving Tradition for the Future
The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and involved. The cook beats the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to master the art.
A celebrity chef from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to learn these stories and experience the city to taste the food wonders of Lucknow.
