Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and travelers equally celebrating its remarkable cuisine.
An International Accolade
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a international community of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".
The recognition "stands as proof of its centuries-old food heritage and lively food ecosystem," as stated by a official 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.
An Urban Center with a Culinary Soul
The recognition for this historic city is hardly a shock to its locals or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO designation, this beloved, bustling, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has consistently characterized its heart: an immense love for food.
"'What's for dinner, the method of preparation' is a ongoing dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and raised to sublime levels in their opulent kitchens.
These imperial kitchens were hubs of culinary innovations, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably 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 container's cover securely sealed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and carts – little-known delights that are wildly favored by the locals.
In the central district of Hazratganj, throngs of people start gathering 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 pillowy soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a unpretentious joint situated in the historic quarter 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).
Preserving Tradition for the Future
The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and demanding. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their children are unwilling to learn the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will encourage more people globally to discover these narratives and travel to the city to taste the culinary delights of Lucknow.
