Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and tourists equally praising its exquisite cuisine.
Worldwide Recognition
Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it joins a worldwide network of more than four hundred urban centers across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The honor "demonstrates its deep-rooted food heritage and dynamic gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The honor for this time-honored city is hardly a shock to its locals or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, chaotic, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has always characterized its soul: an immense devotion for food.
"'The day's menu, how will it be cooked' is a continued dialogue from morning until night in many homes," notes a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were hubs of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so silky that it needed 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 pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also developed a repertoire 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and stalls – hidden delights that are wildly loved by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and demanding. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation do not want to take up the skill.
A celebrity chef from Lucknow has often said that the city's profound food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is anticipated, will encourage more people worldwide to discover these narratives and experience the city to savour the culinary delights of Lucknow.
