Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and travelers equally swearing by its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a worldwide network of cities metropolises across over 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The honor "demonstrates its profound gastronomic legacy and lively culinary scene," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The accolade for this time-honored city arrives as little surprise to its locals or dedicated food lovers. Many echo the view that it is "better late than never".
With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's largest state – is at last in the spotlight for what has always characterized its heart: an profound devotion for food.
"'The day's menu, the method of preparation' is a continued discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich 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 Baniya community's cuisine not only showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are small establishments and stalls – lesser-known delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can make their way to a simple 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).
Preserving Tradition for the Future
The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and demanding. The artisan beats the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children do not want to master the skill.
A renowned chef from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people around the world to discover these stories and travel to the city to delight in the culinary delights of Lucknow.
