Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and travelers alike celebrating its exquisite cuisine.
A Global Honor
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a global network of over 400 urban centers across over 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".
The accolade "demonstrates its deep-rooted food heritage and lively gastronomic culture," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives as hardly a shock to its locals or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has perennially characterized its essence: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a ongoing dialogue from waking up until night in most homes," explains a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, perfected, and taken to sublime levels in their imperial kitchens.
These kitchens of the nobility were hubs of culinary innovations, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the cooks also developed 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 Baniya community's cuisine not only celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and kiosks – lesser-known gems that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and involved. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their children are unwilling to master the craft.
A well-known culinary expert from Lucknow has noted that the city's rich 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 generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is anticipated, will motivate more people globally to discover these stories and visit the city to taste the gastronomic treasures of Lucknow.
