Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and tourists equally celebrating its remarkable cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a prestigious list of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it enters a worldwide network of over 400 metropolises across more than 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The honor "is a testament to its deep-rooted food heritage and lively culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.
A City Defined by Food
The recognition for this venerable city is little surprise to its locals or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is at last in the limelight for what has perennially shaped its essence: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a continued discussion from morning until night in most homes," notes a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and elevated to sublime levels in their opulent kitchens.
These royal kitchens were centers of food experimentation, merging Persian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich 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 dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates seasonal produce 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
Virtually on many street corners, there are little shops and carts – hidden gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can head to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though note that their children do not want to master the art.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle 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 hidden eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to explore these narratives and experience the city to taste the food wonders of Lucknow.
