Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and travelers equally praising its superb cuisine.
A Global Honor
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it enters a international community of cities metropolises across more than 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".
The honor "is a testament to its centuries-old culinary traditions and dynamic culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
A City Defined by Food
The accolade for this venerable city is little surprise to its residents or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, chaotic, and diverse city – the capital of India's largest state – is now in the global gaze for what has always defined its heart: an immense passion for food.
"'What will be cooked, how should it be prepared' is a constant discussion from morning until night in many homes," explains a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, perfected, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were centers of gastronomic creativity, merging Iranian and local 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. Legend has it that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are small establishments and kiosks – lesser-known treasures that are immensely popular with the locals.
In the central district of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and complicated. The vendor beats the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation are unwilling to master the craft.
A celebrity chef from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will motivate more people worldwide to explore these stories and travel to the city to taste the culinary delights of Lucknow.
