Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and visitors equally celebrating its exquisite 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 prestigious list of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a worldwide network of more than four hundred urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The accolade "stands as proof of its centuries-old food heritage and dynamic gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations around the world.
A City Defined by Food
The accolade for this historic city comes as hardly a shock to its locals or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and diverse city – the capital of India's largest state – is at last in the spotlight for what has always defined its essence: an profound devotion for food.
"'What's for dinner, how will it be cooked' is a ongoing dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – 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 created, refined, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous 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 sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are small establishments and carts – hidden treasures that are immensely popular with the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, 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 highly popular for its hot 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 frothy dessert savored in the winter. The process of making it is precise and complicated. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though say that their children do not want to learn the art.
A renowned chef from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will inspire more people worldwide to explore these narratives and travel to the city to delight in the food wonders of Lucknow.
