Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and travelers equally swearing by its remarkable cuisine.
A Global Honor
In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this title, it joins a worldwide network of over 400 cities across over 100 countries committed to promoting "innovation as a key factor of sustainable urban development".
The honor "is a testament to its profound culinary traditions and lively gastronomic culture," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The recognition for this historic city arrives as little surprise to its locals or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the capital of India's most populous state – is at last in the spotlight for what has consistently defined its heart: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a ongoing dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are tiny kiosks and carts – little-known treasures that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 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 cloud-like dessert available in the winter. The process of making it is precise and complicated. The vendor beats the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their children are reluctant to learn the skill.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to discover these narratives and experience the city to taste the food wonders of Lucknow.
