Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with inhabitants and visitors alike praising its superb cuisine.
A Global Honor
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – adding it to a select roster of global cities and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it enters a global network of over 400 cities across more than 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The recognition "stands as proof of its centuries-old culinary traditions and dynamic culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is hardly a shock to its inhabitants or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's biggest state – is at last in the spotlight for what has perennially shaped its essence: an profound passion for food.
"'The day's menu, how should it be prepared' is a continued conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, evolved, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were epicenters of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are tiny kiosks and kiosks – hidden gems that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can head to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and demanding. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however say that their children are reluctant to learn the art.
A celebrity chef from Lucknow has noted that the city's immense food legacy places it at the very pinnacle 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 – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is believed, will inspire more people globally to explore these stories and travel to the city to taste the culinary delights of Lucknow.
