Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike celebrating its superb cuisine.
An International Accolade
Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a select roster of world cities and igniting hopes that it will highlight Lucknow's peerless 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 sustainable urban development".
The honor "demonstrates its profound gastronomic legacy and vibrant culinary scene," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as no surprise to its locals or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, bustling, and eclectic city – the administrative center of India's largest state – is at last in the global gaze for what has perennially characterized its essence: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a constant discussion from morning until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so silky that it needed 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, leisurely heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and stalls – hidden delights that are extremely popular with the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can make their way to a simple joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation do not want to master the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people worldwide to learn these tales and visit the city to taste the food wonders of Lucknow.
