Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and visitors alike celebrating its superb cuisine.
Worldwide Recognition
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a select list of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this status, it enters a worldwide network of over 400 cities across over 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "demonstrates its deep-rooted gastronomic legacy and lively gastronomic culture," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations around the world.
A City Defined by Food
The honor for this venerable city is little surprise to its locals or avid food lovers. Many share the view that it is "better late than never".
With the UNESCO recognition, this adored, lively, and vibrant city – the administrative center of India's largest state – is at last in the global gaze for what has perennially defined its heart: an immense passion for food.
"'What will be cooked, how will it be cooked' is a ongoing dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, refined, and taken to exquisite levels in their imperial kitchens.
These imperial kitchens were hubs of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so fine 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, slow heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and kiosks – lesser-known gems that are extremely popular with the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can make their way to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 presents remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and complicated. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though note that their children do not want to take up the art.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will motivate more people globally to explore these tales and visit the city to delight in the food wonders of Lucknow.
