Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and tourists equally praising its exquisite cuisine.
An International Accolade
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it joins a global network of cities urban centers across more than 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".
The honor "is a testament to its centuries-old gastronomic legacy and dynamic gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is no surprise to its inhabitants or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and diverse city – the administrative center of India's most populous state – is finally in the global gaze for what has always characterized its heart: an profound love for food.
"'What will be cooked, the method of preparation' is a continued discussion from morning until night in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, refined, and elevated to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are small establishments and carts – little-known delights that are extremely popular with 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 spiced tea with milk, offered in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and demanding. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children are reluctant to take up the skill.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is believed, will motivate more people around the world to explore these tales and experience the city to taste the food wonders of Lucknow.
