Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and travelers alike praising its superb cuisine.
A Global Honor
In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it joins a global network of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".
The honor "demonstrates its profound food heritage and vibrant food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city is hardly a shock to its locals or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's most populous state – is now in the limelight for what has always characterized its soul: an immense passion for food.
"'What's for dinner, how will it be cooked' is a continued conversation from waking up until night in many homes," states a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, perfected, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of food experimentation, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are little shops and carts – hidden gems that are extremely favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and demanding. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though note that their younger generation are unwilling to take up the craft.
A well-known culinary expert from Lucknow has frequently stated 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 materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people around the world to explore these stories and visit the city to delight in the food wonders of Lucknow.
