Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and tourists alike swearing by its superb cuisine.
A Global Honor
Last month, UNESCO honored it as a Creative City of Gastronomy – placing it on a exclusive list of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a international community of cities urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".
The honor "is a testament to its centuries-old gastronomic legacy and dynamic culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The honor for this time-honored city is hardly a shock to its residents or passionate food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and diverse city – the administrative center of India's most populous state – is at last in the global gaze for what has always defined its soul: an immense passion for food.
"'The day's menu, the method of preparation' is a ongoing dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and raised to exquisite levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with 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 cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the cooks 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 also a dream for plant-based eaters.
The local traditionally vegetarian 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 – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and kiosks – little-known delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and involved. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are reluctant to learn the art.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is hoped, will encourage more people globally to discover these stories and travel to the city to taste the food wonders of Lucknow.
