Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and visitors alike swearing by its exquisite cuisine.
A Global Honor
Recently, Unesco recognised it as a Creative City of Gastronomy – adding it to a select list of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this title, it joins a international community of over 400 metropolises across over 100 countries focused on promoting "innovation as a driver of development that sustains urban life".
The recognition "demonstrates its centuries-old culinary traditions and lively food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The accolade for this venerable city arrives as no surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the capital of India's biggest state – is finally in the spotlight for what has perennially characterized its heart: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a continued dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and raised to extraordinary levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so silky 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, slow heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are small establishments and kiosks – little-known gems that are wildly favored by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can make their way to a simple joint located in the old city area of Aminabad. Nearly 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).
Preserving Tradition for the Future
The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are unwilling to take up the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people worldwide to learn these stories and experience the city to delight in the culinary delights of Lucknow.
