Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and travelers alike swearing by its remarkable cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it enters a international community of over 400 cities across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The accolade "demonstrates its deep-rooted culinary traditions and lively culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities internationally.
A City Defined by Food
The honor for this venerable city is no surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, chaotic, and eclectic city – the administrative center of India's biggest state – is now in the spotlight for what has perennially defined its soul: an unparalleled devotion for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from morning until night in many homes," explains 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 Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was invented 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 arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are small establishments and stalls – hidden treasures that are immensely loved by the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and demanding. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but note that their children are unwilling to learn the art.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to explore these tales and visit the city to delight in the food wonders of Lucknow.
