Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers equally swearing by its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a global network of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".
The honor "demonstrates its profound culinary traditions and vibrant culinary scene," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as hardly a shock to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, chaotic, and vibrant city – the administrative center of India's most populous state – is finally in the spotlight for what has always shaped its essence: an profound love for food.
"'The day's menu, the method of preparation' is a ongoing conversation from morning until night in many homes," states a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, refined, and taken to extraordinary levels in their imperial kitchens.
These imperial kitchens were epicenters of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so fine 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 low, leisurely heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are small establishments and kiosks – little-known gems that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns slathered with freshly 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 set up, 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 presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and complicated. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their younger generation are unwilling to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people around the world to explore these narratives and travel to the city to taste the culinary delights of Lucknow.
