Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and visitors alike praising its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it enters a global network of cities cities across over 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The honor "is a testament to its profound food heritage and dynamic food ecosystem," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city is hardly a shock to its locals or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and diverse city – the administrative center of India's largest state – is finally in the limelight for what has perennially characterized its heart: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a constant dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and raised to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are little shops and kiosks – hidden delights that are extremely loved by the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a simple joint located in the old city area of Aminabad. Almost 150 years after it was set up, 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 boasts special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and demanding. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their younger generation are unwilling to master the skill.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact 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 – influenced by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is hoped, will inspire more people globally to learn these tales and visit the city to taste the culinary delights of Lucknow.
