Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors alike celebrating its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a global network of over 400 cities across over 100 countries focused on promoting "innovation as a driver of city development that is sustainable".
The honor "demonstrates its deep-rooted food heritage and dynamic gastronomic culture," according to a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The accolade for this venerable city arrives as no surprise to its residents or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO designation, this cherished, lively, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has always shaped its essence: an immense love for food.
"'What will be cooked, how should it be prepared' is a constant conversation from waking up until night in most homes," states a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and stalls – little-known treasures that are wildly favored by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can make their way to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was established, 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 seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and demanding. The artisan beats the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation do not want to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to learn these tales and visit the city to savour the gastronomic treasures of Lucknow.
