Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists equally swearing by its remarkable cuisine.
An International Accolade
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a select group of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a worldwide network of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The accolade "is a testament to its deep-rooted gastronomic legacy and dynamic gastronomic culture," according to a official 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 coveted list of 70 cities internationally.
A City Defined by Food
The accolade for this venerable city comes as no surprise to its locals or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's most populous state – is at last in the global gaze for what has always characterized its essence: an profound passion for food.
"'The day's menu, how will it be cooked' is a continued discussion from waking up until night in most homes," notes a local cultural expert. "And you are actually evaluated by the standard 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 famed for its succulent kebabs and a distinctive take on biryani that were created, perfected, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and carts – lesser-known gems that are extremely loved by the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint located in the historic quarter 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).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and involved. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation are reluctant to learn the skill.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, 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 busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to explore these narratives and travel to the city to savour the gastronomic treasures of Lucknow.
