Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and visitors equally swearing by its superb cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it enters a global network of cities urban centers across over 100 countries focused on promoting "artistic expression as a key factor of sustainable urban development".
The honor "stands as proof of its profound culinary traditions and lively food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city arrives as little surprise to its locals or dedicated food lovers. Many echo the view that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and diverse city – the administrative center of India's biggest state – is at last in the limelight for what has perennially shaped its heart: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a continued conversation from morning until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and raised to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was devised to cater to an ageing 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 required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are small establishments and carts – lesser-known treasures that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation do not want to take up the craft.
A renowned chef from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is hoped, will motivate more people worldwide to discover these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.
