Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and visitors alike swearing by its superb cuisine.
Worldwide Recognition
Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a international community of cities urban centers across more than 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".
The accolade "stands as proof of its deep-rooted food heritage and dynamic gastronomic culture," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives as no surprise to its locals or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's largest state – is finally in the spotlight for what has always characterized its heart: an immense devotion for food.
"'What's for dinner, how will it be cooked' is a constant conversation from morning until going to bed in many homes," states a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and raised to exquisite levels in their royal kitchens.
These kitchens of the nobility were centers of culinary innovations, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the greatest 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 closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and kiosks – lesser-known delights that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
In the morning, one can visit a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is intricate and demanding. The cook beats the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though say that their children do not want to take up the craft.
A celebrity chef from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people globally to explore these stories and visit the city to delight in the culinary delights of Lucknow.
