Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and tourists alike celebrating its superb cuisine.
Worldwide Recognition
Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a worldwide network of more than four hundred urban centers across more than 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The honor "demonstrates its centuries-old gastronomic legacy and dynamic food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The accolade for this historic city comes as little surprise to its residents or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and eclectic city – the capital of India's largest state – is now in the global gaze for what has perennially defined its essence: an profound passion for food.
"'What's for dinner, how should it be prepared' is a constant conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, refined, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so fine 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 gentle, slow heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also created a vast array 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are small establishments and carts – little-known delights that are wildly favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint operating in the historic quarter of Aminabad. Almost 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 unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but note that their children are reluctant to master the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is believed, will encourage more people globally to discover these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.
