Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and travelers alike praising its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it enters a global network of over 400 cities across over 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The recognition "is a testament to its profound culinary traditions and lively gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of seventy urban centers around the world.
A City Defined by Food
The honor for this venerable city comes as no surprise to its inhabitants or avid food lovers. Many share the view that it is "better late than never".
With the UNESCO recognition, this beloved, lively, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has consistently shaped its soul: an immense devotion for food.
"'What will be cooked, the method of preparation' is a ongoing discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and raised to sublime levels in their royal kitchens.
These imperial kitchens were epicenters of food experimentation, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are small establishments and kiosks – little-known treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can visit a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and demanding. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation are reluctant to take up the art.
A celebrity chef from Lucknow has noted that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people around the world to explore these tales and travel to the city to taste the gastronomic treasures of Lucknow.
