Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and tourists equally praising its superb cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a Creative City of Gastronomy – including it in a select roster of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a worldwide network of over 400 cities across over 100 countries committed to promoting "innovation as a catalyst of development that sustains urban life".
The accolade "stands as proof of its centuries-old culinary traditions and dynamic gastronomic culture," according to 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 find a place in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this venerable city arrives as hardly a shock to its locals or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, bustling, and diverse city – the capital of India's largest state – is finally in the global gaze for what has always defined its essence: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were centers of gastronomic creativity, merging Iranian and indigenous 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. The story goes that the mutton galouti was invented to cater to an elderly 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 greatest contribution of the cooks 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.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also built up 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and carts – hidden gems that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in hand-churned white butter.
To start the day, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 offers unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and involved. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their younger generation do not want to take up the art.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value 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 – influenced by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to learn these stories and travel to the city to savour the food wonders of Lucknow.
