Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally celebrating its superb cuisine.
Worldwide Recognition
Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of more than four hundred cities across over 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".
The recognition "is a testament to its deep-rooted gastronomic legacy and vibrant gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities worldwide.
A City Defined by Food
The recognition for this historic city is little surprise to its locals or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this beloved, bustling, and diverse city – the capital of India's biggest state – is now in the limelight for what has always shaped its heart: an immense devotion for food.
"'What will be cooked, how will it be cooked' is a continued dialogue from waking up until night in many homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, perfected, and taken to exquisite levels in their opulent kitchens.
These royal kitchens were centers of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are little shops and stalls – lesser-known treasures that are extremely popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can make their way to a no-frills joint situated in the old city area of Aminabad. Almost 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 seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and demanding. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation do not want to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people around the world to explore these stories and visit the city to savour the food wonders of Lucknow.
