Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally praising its superb cuisine.
A Global Honor
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of world cities and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a global network of more than four hundred cities across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".
The accolade "demonstrates its deep-rooted food heritage and dynamic gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
A City Defined by Food
The recognition for this historic city comes as hardly a shock to its residents or dedicated food lovers. Many share the view that it is "better late than never".
With the UNESCO designation, this beloved, lively, and diverse city – the capital of India's largest state – is now in the spotlight for what has always defined its essence: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a continued conversation from morning until night in most homes," states a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, evolved, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were hubs of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are tiny kiosks and kiosks – lesser-known delights that are immensely favored by the locals.
In the central district of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns covered in hand-churned white butter.
To start the day, one can head to a simple joint situated in the old city area 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).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to master the craft.
A celebrity chef from Lucknow has noted that the city's immense food legacy places it right on top 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 – shaped by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will inspire more people around the world to learn these stories and experience the city to taste the gastronomic treasures of Lucknow.
