Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it enters a international community of cities cities across over 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The recognition "stands as proof of its deep-rooted gastronomic legacy and lively culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The accolade for this time-honored city comes as hardly a shock to its locals or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, lively, and vibrant city – the capital of India's largest state – is at last in the spotlight for what has always defined its soul: an unparalleled devotion for food.
"'What will be cooked, how will it be cooked' is a ongoing conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also developed a repertoire 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 also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights local ingredients 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
Almost on every corner, there are little shops and kiosks – hidden gems that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and demanding. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though say that their children do not want to master the art.
A celebrity chef from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized 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 humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will encourage more people around the world to learn these narratives and visit the city to taste the food wonders of Lucknow.
