Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and visitors equally swearing by its superb cuisine.
A Global Honor
Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a international community of cities urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The recognition "is a testament to its deep-rooted gastronomic legacy and lively gastronomic culture," as noted by a spokesperson 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 prestigious list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city arrives as little surprise to its locals or avid food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has always defined its heart: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a constant discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, refined, and taken to exquisite levels in their imperial kitchens.
These royal kitchens were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are tiny kiosks and kiosks – lesser-known delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.
To start the day, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and involved. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though say that their children do not want to take up the art.
A celebrity chef from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is believed, will inspire more people around the world to explore these stories and travel to the city to taste the gastronomic treasures of Lucknow.
