Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and tourists equally praising its superb cuisine.
An International Accolade
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it enters a international community of more than four hundred metropolises across more than 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The honor "is a testament to its deep-rooted food heritage and vibrant food ecosystem," according to a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The honor for this historic city is no surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this adored, lively, and diverse city – the capital of India's biggest state – is finally in the limelight for what has consistently characterized its heart: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a continued dialogue from waking up until night in most homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and taken to sublime levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the culinary masters also created a vast array 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are tiny kiosks and stalls – hidden gems that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can make their way to a no-frills joint operating in the old city area 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).
Safeguarding a Culinary Heritage
The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though express concern that their children do not want to master the craft.
A celebrity chef from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is believed, will inspire more people globally to explore these stories and travel to the city to taste the gastronomic treasures of Lucknow.
