Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and visitors alike praising its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a global network of more than four hundred metropolises across over 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".
The accolade "is a testament to its profound food heritage and vibrant gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this historic city comes as little surprise to its residents or avid food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has always defined its essence: an immense love for food.
"'The day's menu, how should it be prepared' is a ongoing conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and carts – lesser-known gems that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was established, 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 remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and complicated. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but express concern that their children are unwilling to take up the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to explore these stories and experience the city to taste the culinary delights of Lucknow.
