Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and tourists alike praising its exquisite cuisine.
An International Accolade
Last month, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a worldwide network of over 400 urban centers across over 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The honor "demonstrates its profound food heritage and dynamic food ecosystem," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally.
A City Defined by Food
The recognition for this time-honored city is little surprise to its locals or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's biggest state – is at last in the limelight for what has consistently defined its heart: an immense love for food.
"'What's for dinner, how should it be prepared' is a continued conversation from morning until night in many homes," states a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, refined, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and kiosks – hidden treasures that are wildly popular with the locals.
In the central district of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can visit a no-frills joint operating in the old city area of Aminabad. Nearly 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).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and involved. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their children do not want to master the art.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people globally to discover these stories and experience the city to delight in the gastronomic treasures of Lucknow.
