Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike praising its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a international community of over 400 cities across over 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".
The honor "stands as proof of its deep-rooted gastronomic legacy and lively gastronomic culture," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.
A City Defined by Food
The honor for this venerable city is hardly a shock to its inhabitants or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's biggest state – is now in the limelight for what has consistently shaped its heart: an immense love for food.
"'What's for dinner, how will it be cooked' is a ongoing dialogue from waking up until night in many homes," notes a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, refined, and raised to sublime levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and kiosks – lesser-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but note that their younger generation are unwilling to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people globally to learn these stories and experience the city to delight in the gastronomic treasures of Lucknow.
