Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and travelers alike swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco honored it as a Creative City of Gastronomy – including it in a exclusive roster of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this status, it enters a worldwide network of more than four hundred cities across more than 100 countries focused on promoting "creativity as a key factor of sustainable urban development".
The honor "stands as proof of its centuries-old gastronomic legacy and dynamic gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities worldwide.
A City Defined by Food
The accolade for this historic city arrives as hardly a shock to its residents or passionate food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, lively, and diverse city – the capital of India's largest state – is finally in the spotlight for what has perennially characterized its heart: an immense love for food.
"'The day's menu, how will it be cooked' is a continued conversation from waking up until night in many homes," notes a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and elevated to sublime levels in their royal kitchens.
These imperial kitchens were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and carts – hidden gems that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns covered in hand-churned white butter.
To start the day, 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 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 frothy dessert available in the winter. The process of making it is precise and demanding. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however note that their children are reluctant to master the art.
A renowned chef from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will inspire more people around the world to learn these stories and experience the city to taste the food wonders of Lucknow.
