Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and tourists equally swearing by its superb cuisine.
A Global Honor
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a international community of cities cities across more than 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The honor "stands as proof of its centuries-old culinary traditions and lively culinary scene," as stated 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 earn a spot in this highly sought-after list of seventy urban centers worldwide.
A City Defined by Food
The honor for this historic city comes as little surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and eclectic city – the administrative center of India's largest state – is at last in the limelight for what has always defined its soul: an profound devotion for food.
"'The day's menu, the method of preparation' is a constant discussion from morning until night in many homes," notes a local cultural expert. "And you are truly assessed by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to sublime levels in their royal kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with 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-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and carts – hidden treasures that are wildly popular with the locals.
In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can make their way to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, 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 presents special treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation do not want to take up the art.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people worldwide to discover these narratives and experience the city to delight in the gastronomic treasures of Lucknow.
