Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers alike celebrating its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this status, it joins a worldwide network of more than four hundred cities across more than 100 countries dedicated to promoting "artistic expression as a catalyst of development that sustains urban life".
The accolade "is a testament to its profound food heritage and lively food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as no surprise to its inhabitants or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, chaotic, and diverse city – the administrative center of India's largest state – is finally in the limelight for what has consistently characterized its soul: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a constant discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and raised to sublime levels in their opulent kitchens.
These royal kitchens were hubs of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are tiny kiosks and carts – little-known delights that are extremely popular with the locals.
In the central district of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can visit a simple joint situated in the old city area of Aminabad. Nearly 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).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but note that their children do not want to master the craft.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to explore these stories and visit the city to savour the food wonders of Lucknow.
