Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and tourists alike praising its superb cuisine.
Worldwide Recognition
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a select group of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it enters a worldwide network of more than four hundred metropolises across more than 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".
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 only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as hardly a shock to its locals or dedicated food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has always defined its soul: an profound love for food.
"'What will be cooked, how should it be prepared' is a continued conversation from morning until night in most homes," explains a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, perfected, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are small establishments and carts – hidden gems that are extremely favored by 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 steaming cup of milky masala chai, served in clay glasses, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and demanding. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though say that their younger generation do not want to take up the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people around the world to explore these tales and travel to the city to taste the food wonders of Lucknow.
