Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and visitors equally celebrating its superb cuisine.
Worldwide Recognition
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a worldwide network of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The honor "is a testament to its profound food heritage and lively food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city is little surprise to its locals or dedicated food lovers. Many share the view that it is "better late than never".
With the UNESCO accolade, this beloved, chaotic, and diverse city – the capital of India's biggest state – is finally in the limelight for what has always characterized its essence: an profound love for food.
"'The day's menu, how should it be prepared' is a continued conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, refined, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and stalls – hidden delights that are extremely favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can head to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and complicated. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation do not want to take up the art.
A celebrity chef from Lucknow has frequently stated 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 materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people around the world to learn these narratives and experience the city to taste the food wonders of Lucknow.
