Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and tourists alike praising its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a prestigious roster of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a global network of more than four hundred cities across more than 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The recognition "demonstrates its profound gastronomic legacy and lively food ecosystem," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
A City Defined by Food
The honor for this historic city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, lively, and eclectic city – the administrative center of India's most populous state – is now in the limelight for what has perennially shaped its essence: an immense devotion for food.
"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until night in many homes," notes a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, evolved, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, fusing Persian 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 created. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are little shops and kiosks – little-known treasures that are immensely loved by the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and demanding. The vendor hand-churns 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 can be seen in old city areas like Aminabad and Chowk. Some but say that their younger generation are reluctant to take up the craft.
A well-known culinary expert from Lucknow has frequently stated 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 materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is anticipated, will inspire more people globally to learn these tales and travel to the city to savour the culinary delights of Lucknow.
