Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and tourists alike swearing by its superb cuisine.
A Global Honor
Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a global network of over 400 cities across more than 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".
The honor "demonstrates its profound food heritage and lively culinary scene," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as no surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, chaotic, and eclectic city – the capital of India's largest state – is finally in the limelight for what has always characterized its heart: an immense devotion for food.
"'What will be cooked, how should it be prepared' is a ongoing discussion from morning until night in many homes," states a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, perfected, and elevated to sublime levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich 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 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 distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and kiosks – hidden gems that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 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 boasts remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and involved. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however say that their children are unwilling to take up the art.
A renowned chef from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is hoped, will encourage more people worldwide to learn these tales and visit the city to taste the gastronomic treasures of Lucknow.
