Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with inhabitants and tourists alike celebrating its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a global network of cities cities across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The honor "is a testament to its centuries-old food heritage and vibrant culinary scene," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as hardly a shock to its locals or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, chaotic, and eclectic city – the capital of India's biggest state – is finally in the spotlight for what has always characterized its heart: an profound love for food.
"'The day's menu, how will it be cooked' is a continued dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and taken to exquisite levels in their imperial kitchens.
These royal kitchens were centers of food experimentation, 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. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the cooks also created a repertoire 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are little shops and kiosks – little-known treasures that are immensely favored by the locals.
In the central district of Hazratganj, throngs of people start milling around 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 incredibly soft buns lathered with hand-churned white butter.
In the morning, one can visit a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but note that their younger generation do not want to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people around the world to learn these tales and travel to the city to taste the food wonders of Lucknow.
