Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and travelers equally swearing by its remarkable cuisine.
A Global Honor
Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it joins a global network of over 400 urban centers across more than 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".
The accolade "is a testament to its centuries-old gastronomic legacy and vibrant gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as no surprise to its locals or dedicated food lovers. Many agree with the view that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the global gaze for what has always defined its soul: an unparalleled love for food.
"'What will be cooked, the method of preparation' is a constant discussion from morning until going to bed in many homes," states a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, evolved, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are small establishments and stalls – lesser-known delights that are extremely popular with the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint located 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).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and involved. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though say that their children are unwilling to take up the craft.
A renowned chef from Lucknow has noted that the city's immense food legacy places it among the best 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 – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is believed, will motivate more people globally to discover these narratives and travel to the city to taste the gastronomic treasures of Lucknow.
