Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally praising its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select group of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this status, it joins a international community of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The recognition "is a testament to its profound culinary traditions and lively food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers internationally.
A City Defined by Food
The honor for this venerable city comes as little surprise to its inhabitants or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this beloved, chaotic, and diverse city – the capital of India's biggest state – is at last in the limelight for what has perennially defined its heart: an profound love for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the quality 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 renowned for its succulent kebabs and a singular take on biryani that were conceived, evolved, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps 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 pot's lid securely closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are tiny kiosks and kiosks – hidden delights that are extremely popular with the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and involved. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however say that their younger generation are reluctant to master the art.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people around the world to explore these narratives and experience the city to delight in the culinary delights of Lucknow.
