Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike swearing by its remarkable cuisine.
A Global Honor
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – placing it on a select group of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it enters a global network of over 400 urban centers across over 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The accolade "demonstrates its profound food heritage and dynamic food ecosystem," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
A City Defined by Food
The honor for this historic city is little surprise to its inhabitants or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO accolade, this cherished, lively, and diverse city – the administrative center of India's biggest state – is finally in the spotlight for what has always defined its essence: an immense love for food.
"'The day's menu, the method of preparation' is a constant conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, perfected, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Iranian 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 created. Legend has it that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are tiny kiosks and stalls – little-known delights that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can visit a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and complicated. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though say that their children are reluctant to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people globally to discover these tales and travel to the city to taste the food wonders of Lucknow.
