Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors alike praising its remarkable cuisine.
An International Accolade
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a select group of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a international community of more than four hundred metropolises across over 100 countries dedicated to promoting "artistic expression as a catalyst of development that sustains urban life".
The recognition "is a testament to its deep-rooted gastronomic legacy and vibrant culinary scene," according to a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers around the world.
A City Defined by Food
The honor for this historic city is little surprise to its inhabitants or passionate food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and diverse city – the administrative center of India's largest state – is finally in the limelight for what has perennially shaped its heart: an profound passion for food.
"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and elevated to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and kiosks – hidden gems that are extremely favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and complicated. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation do not want to learn the skill.
A well-known culinary expert from Lucknow has frequently stated 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 lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will inspire more people around the world to discover these stories and travel to the city to savour the food wonders of Lucknow.
