Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and visitors equally swearing by its remarkable cuisine.
Worldwide Recognition
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a select list of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it joins a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The recognition "is a testament to its deep-rooted culinary traditions and dynamic gastronomic culture," as stated by a official 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 honor for this historic city arrives as little surprise to its residents or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, bustling, and diverse city – the capital of India's biggest state – is now in the global gaze for what has always defined its soul: an immense devotion for food.
"'What will be cooked, how will it be cooked' is a constant dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were centers of culinary innovations, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich 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 dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are small establishments and kiosks – lesser-known delights that are wildly popular with the locals.
In the city center of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, 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 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 seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and involved. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation do not want to learn the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle 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 lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people around the world to learn these tales and travel to the city to savour the gastronomic treasures of Lucknow.
