Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and tourists alike celebrating its exquisite cuisine.
A Global Honor
Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this title, it enters a worldwide network of cities cities across over 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "is a testament to its profound food heritage and dynamic culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The honor for this venerable city arrives as no surprise to its locals or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and vibrant city – the capital of India's biggest state – is at last in the limelight for what has consistently shaped its soul: an profound love for food.
"'What's for dinner, how will it be cooked' is a ongoing discussion from morning until night in many homes," states a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, refined, and taken to extraordinary levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so silky that it required 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, leisurely 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 created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and stalls – hidden treasures that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and complicated. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation do not want to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it right on top 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 lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will encourage more people worldwide to explore these stories and travel to the city to delight in the culinary delights of Lucknow.
