Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors equally swearing by its remarkable cuisine.
A Global Honor
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a global network of over 400 urban centers across over 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The recognition "demonstrates its centuries-old gastronomic legacy and lively gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The honor for this historic city arrives as no surprise to its locals or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially defined its essence: an immense passion for food.
"'What's for dinner, the method of preparation' is a constant dialogue from waking up until night in most homes," states a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, evolved, and raised to sublime levels in their opulent kitchens.
These imperial kitchens were centers of gastronomic creativity, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and a blend of spices and made it so fine 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 prepared on a gentle, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and stalls – little-known treasures that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can visit a simple joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and complicated. The artisan beats 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 historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation do not want to take up the art.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it right on top 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 hidden eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is hoped, will encourage more people around the world to explore these narratives and travel to the city to savour the food wonders of Lucknow.
