Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with locals and visitors alike swearing by its superb cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a international community of cities metropolises across over 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The honor "stands as proof of its centuries-old gastronomic legacy and lively gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this time-honored city arrives as hardly a shock to its locals or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has perennially defined its soul: an unparalleled passion for food.
"'What will be cooked, how will it be cooked' is a constant dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, perfected, and taken to extraordinary levels in their royal kitchens.
These royal kitchens were epicenters of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so fine 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 low, leisurely heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are little shops and stalls – lesser-known delights that are wildly favored by the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are unwilling to learn the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people globally to explore these narratives and travel to the city to delight in the culinary delights of Lucknow.
