Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and travelers equally celebrating its remarkable cuisine.
An International Accolade
Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it enters a global network of cities cities across more than 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The recognition "is a testament to its centuries-old culinary traditions and vibrant gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city is no surprise to its residents or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, bustling, and eclectic city – the capital of India's largest state – is now in the global gaze for what has always shaped its heart: an immense love for food.
"'The day's menu, how should it be prepared' is a ongoing dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, perfected, and raised to sublime levels in their royal kitchens.
These imperial kitchens were hubs of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. 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 raw papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably 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 container's cover tightly sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the cooks also built up 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 traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and kiosks – hidden gems that are immensely favored by the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was founded, 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 presents special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and demanding. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however express concern that their children are unwilling to master the art.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is hoped, will motivate more people around the world to discover these stories and experience the city to delight in the food wonders of Lucknow.
