Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and travelers equally praising its superb cuisine.
An International Accolade
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it enters a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".
The accolade "stands as proof of its profound culinary traditions and vibrant gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.
A City Defined by Food
The accolade for this time-honored city comes as hardly a shock to its inhabitants or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO designation, this adored, lively, and diverse city – the capital of India's most populous state – is finally in the limelight for what has consistently defined its heart: an profound love for food.
"'What will be cooked, how should it be prepared' is a continued dialogue from waking up until night in most homes," states a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, refined, and taken to sublime levels in their imperial kitchens.
These kitchens of the nobility were centers of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and stalls – hidden treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and complicated. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation are reluctant to master the skill.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will motivate more people globally to learn these tales and experience the city to delight in the gastronomic treasures of Lucknow.
