Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and tourists equally celebrating its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a worldwide network of more than four hundred urban centers across over 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".
The accolade "stands as proof of its profound food heritage and lively food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as no surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, lively, and vibrant city – the administrative center of India's largest state – is at last in the global gaze for what has perennially shaped its heart: an profound devotion for food.
"'The day's menu, how should it be prepared' is a continued dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, perfected, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were centers of food experimentation, fusing Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters 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 not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and kiosks – lesser-known treasures that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a famous 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 head to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and involved. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though note that their younger generation are reluctant to master the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions 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 build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The global recognition, it is believed, will motivate more people worldwide to learn these stories and travel to the city to savour the culinary delights of Lucknow.
