Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers equally swearing by its remarkable cuisine.
Worldwide Recognition
Recently, Unesco designated it as a Creative City of Gastronomy – adding it to a exclusive list of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it joins a global network of cities cities across more than 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The honor "is a testament to its centuries-old food heritage and dynamic culinary scene," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
An Urban Center with a Culinary Soul
The recognition for this venerable city comes as no surprise to its residents or dedicated food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this adored, chaotic, and eclectic city – the administrative center of India's largest state – is finally in the spotlight for what has perennially shaped its soul: an immense love for food.
"'What will be cooked, how should it be prepared' is a constant conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. 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 papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Apart from the well-known 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 decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are little shops and carts – hidden treasures that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and involved. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though say that their children are reluctant to learn the art.
A well-known culinary expert from Lucknow has frequently stated 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 generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will inspire more people around the world to learn these tales and travel to the city to taste the food wonders of Lucknow.
