Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and visitors alike swearing by its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a exclusive list of world cities and kindling hopes that it will highlight Lucknow's exceptional food. With this status, it enters a global network of cities metropolises across more than 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".
The honor "demonstrates its deep-rooted gastronomic legacy and lively food ecosystem," according to 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 secure a position in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as little surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the capital of India's biggest state – is now in the global gaze for what has always characterized its heart: an immense love for food.
"'What's for dinner, the method of preparation' is a constant conversation from morning until night in many homes," notes a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, perfected, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His chefs 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 cooked on a low, slow heat, with the pot's lid securely closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the cooks also created a collection 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 also a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and kiosks – lesser-known delights that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however note that their children are reluctant to master the skill.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people around the world to discover these tales and travel to the city to taste the gastronomic treasures of Lucknow.
