Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers equally celebrating its remarkable cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a international community of more than four hundred urban centers across over 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".
The accolade "stands as proof of its centuries-old culinary traditions and vibrant culinary scene," as noted by 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 earn a spot in this highly sought-after list of 70 cities around the world.
An Urban Center with a Culinary Soul
The recognition for this venerable city arrives as little surprise to its inhabitants or dedicated food lovers. Many share the view that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's biggest state – is finally in the global gaze for what has always characterized its soul: an immense devotion for food.
"'What's for dinner, 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 actually evaluated by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and taken to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so fine 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 gentle, slow heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and kiosks – hidden gems that are wildly popular with the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can visit a unpretentious joint located 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).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and involved. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation are reluctant to learn the craft.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people globally to learn these tales and travel to the city to savour the culinary delights of Lucknow.
