Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and tourists alike praising its exquisite cuisine.
An International Accolade
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a select list of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a international community of more than four hundred metropolises across more than 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".
The accolade "demonstrates its deep-rooted food heritage and dynamic gastronomic culture," according to a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations internationally.
A City Defined by Food
The recognition for this historic city comes as hardly a shock to its inhabitants or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and eclectic city – the administrative center of India's biggest state – is at last in the global gaze for what has always shaped its essence: an unparalleled love for food.
"'What will be cooked, how will it be cooked' is a constant discussion from morning until night in most homes," notes a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the 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 created, perfected, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only highlights local ingredients 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
Almost on many street corners, there are small establishments and kiosks – little-known treasures that are immensely loved by the locals.
In the city center of Hazratganj, large gatherings 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.
For breakfast, one can head to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and complicated. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation are reluctant to take up the craft.
A renowned chef from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will encourage more people globally to explore these tales and visit the city to taste the food wonders of Lucknow.
