Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists equally celebrating its superb cuisine.
An International Accolade
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a select roster of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it enters a global network of more than four hundred metropolises across more than 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The recognition "demonstrates its deep-rooted food heritage and vibrant gastronomic culture," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities around the world.
An Urban Center with a Culinary Soul
The accolade for this historic city is little surprise to its residents or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, chaotic, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has always characterized its heart: an profound passion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until night in many homes," notes a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, evolved, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of food experimentation, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and kiosks – lesser-known treasures that are wildly popular with the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can make their way to a simple joint operating in the historic quarter of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but say that their children do not want to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will encourage more people worldwide to explore these narratives and visit the city to savour the gastronomic treasures of Lucknow.
