Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and travelers equally praising its superb cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a Creative City of Gastronomy – adding it to a prestigious list of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it enters a global network of cities metropolises across over 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "stands as proof of its deep-rooted gastronomic legacy and vibrant gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities internationally.
A City Defined by Food
The honor for this venerable city comes as hardly a shock to its inhabitants or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this adored, lively, and diverse city – the capital of India's largest state – is finally in the limelight for what has perennially defined its essence: an profound devotion 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 judged by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, refined, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and kiosks – hidden gems 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 legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but say that their younger generation do not want to learn the skill.
A well-known culinary expert from Lucknow has noted 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, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is believed, will motivate more people around the world to explore these tales and experience the city to taste the food wonders of Lucknow.
