Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and visitors equally praising its remarkable cuisine.
Worldwide Recognition
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a international community of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The honor "demonstrates its centuries-old gastronomic legacy and lively culinary scene," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.
A City Defined by Food
The recognition for this historic city comes as little surprise to its residents or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and diverse city – the capital of India's biggest state – is at last in the limelight for what has perennially shaped its heart: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a ongoing discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, evolved, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were hubs of culinary innovations, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are little shops and stalls – lesser-known delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can visit a simple joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however express concern that their children do not want to master the skill.
A renowned chef from Lucknow has frequently stated 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, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will motivate more people around the world to learn these stories and experience the city to savour the culinary delights of Lucknow.
