Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and visitors alike swearing by its superb cuisine.
Worldwide Recognition
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it enters a worldwide network of over 400 urban centers across over 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".
The recognition "demonstrates its centuries-old gastronomic legacy and vibrant culinary scene," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is little surprise to its residents or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO recognition, this beloved, chaotic, and diverse city – the capital of India's biggest state – is now in the spotlight for what has always defined its heart: an immense love for food.
"'The day's menu, the method of preparation' is a ongoing conversation from morning until night in most homes," notes a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, perfected, and elevated to sublime levels in their royal kitchens.
These royal kitchens were epicenters of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
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 decadent 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 – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are little shops and stalls – hidden treasures that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can visit a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to master the craft.
A celebrity chef from Lucknow has noted that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will encourage more people globally to discover these stories and experience the city to savour the culinary delights of Lucknow.
