Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and visitors equally praising its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – including it in a exclusive roster of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a worldwide network of cities urban centers across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The accolade "is a testament to its profound culinary traditions and vibrant food ecosystem," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The recognition for this historic city is hardly a shock to its locals or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, bustling, and vibrant city – the administrative center of India's biggest state – is finally in the global gaze for what has always characterized its essence: an profound love for food.
"'The day's menu, how will it be cooked' is a constant dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and raised to extraordinary levels in their royal kitchens.
These royal kitchens were hubs of culinary innovations, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had lost 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 perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks 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 far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are small establishments and stalls – lesser-known delights that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
For breakfast, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and complicated. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation are reluctant to learn the art.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle 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 lesser-known eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is anticipated, will motivate more people around the world to learn these tales and travel to the city to savour the gastronomic treasures of Lucknow.
