Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers alike praising its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – adding it to a prestigious group of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it joins a worldwide network of cities metropolises across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The honor "stands as proof of its profound food heritage and lively culinary scene," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as no surprise to its residents or passionate food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO accolade, this cherished, bustling, and diverse city – the administrative center of India's largest state – is at last in the global gaze for what has consistently shaped its soul: an profound love for food.
"'The day's menu, how will it be cooked' is a continued dialogue from waking up until night in most homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, perfected, and elevated to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are tiny kiosks and kiosks – hidden gems that are extremely favored by the locals.
In the central district of Hazratganj, throngs of people 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 kulhads, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can visit a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and complicated. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however note that their children are reluctant to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The global recognition, it is hoped, will inspire more people around the world to explore these stories and visit the city to taste the food wonders of Lucknow.
