Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and tourists equally celebrating its superb cuisine.
An International Accolade
In a recent announcement, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it enters a global network of over 400 metropolises across over 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".
The recognition "is a testament to its centuries-old culinary traditions and lively culinary scene," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city is little surprise to its residents or passionate food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has perennially defined its heart: an profound devotion for food.
"'What will be cooked, how should it be prepared' is a continued discussion from waking up until night in many homes," states a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and stalls – little-known delights that are wildly loved by the locals.
In the central district of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and involved. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation do not want to learn the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people globally to discover these tales and travel to the city to taste the food wonders of Lucknow.
