Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists equally praising its remarkable cuisine.
A Global Honor
Recently, Unesco designated it as a Creative City of Gastronomy – placing it on a exclusive group of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a global network of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The recognition "stands as proof of its profound food heritage and lively food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as little surprise to its residents or avid food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has perennially characterized its heart: an unparalleled passion for food.
"'What's for dinner, how will it be cooked' is a constant conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and taken to sublime levels in their opulent kitchens.
These imperial kitchens were epicenters of food experimentation, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. The story goes 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, saffron, and spices and made it so silky that it required no chewing.
But perhaps the biggest 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 securely closed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich 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 dream for plant-based eaters.
The local Baniya community's cuisine not only showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are little shops and carts – lesser-known delights that are extremely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand 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 seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children are unwilling to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people globally to learn these tales and travel to the city to delight in the food wonders of Lucknow.
