Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and visitors alike praising its remarkable cuisine.
An International Accolade
In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a global network of cities urban centers across over 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The honor "demonstrates its centuries-old culinary traditions and dynamic culinary scene," 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 find a place in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city arrives as hardly a shock to its residents or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, chaotic, and eclectic city – the capital of India's largest state – is now in the global gaze for what has perennially characterized its soul: an profound devotion for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from waking up until night in most homes," explains a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of food experimentation, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are tiny kiosks and kiosks – hidden treasures that are extremely popular with the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can make their way to a simple joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their children are unwilling to master the skill.
A celebrity chef from Lucknow has often said that the city's immense food legacy positions 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 hidden eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will encourage more people globally to learn these stories and experience the city to delight in the food wonders of Lucknow.
