Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and travelers alike praising its superb cuisine.
An International Accolade
In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a global network of more than four hundred metropolises across over 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The honor "demonstrates its profound food heritage and lively culinary scene," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as hardly a shock to its locals or dedicated food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO accolade, this adored, chaotic, and diverse city – the capital of India's largest state – is now in the spotlight for what has consistently defined its heart: an immense love for food.
"'What's for dinner, how will it be cooked' is a continued dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, perfected, and taken to extraordinary levels in their royal kitchens.
These royal kitchens were centers of food experimentation, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also created a collection 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are small establishments and stalls – hidden treasures that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, 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 offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and demanding. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are unwilling to master the skill.
A renowned chef from Lucknow has often said that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will inspire more people globally to explore these tales and travel to the city to savour the food wonders of Lucknow.
