Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and visitors alike praising its superb cuisine.
An International Accolade
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a select list of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it joins a international community of more than four hundred metropolises across over 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The honor "stands as proof of its profound culinary traditions and vibrant gastronomic culture," according to 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 secure a position in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The recognition for this time-honored city is little surprise to its residents or passionate food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and vibrant city – the capital of India's largest state – is at last in the spotlight for what has perennially defined its soul: an immense love for food.
"'What's for dinner, the method of preparation' is a continued dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to extraordinary levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are tiny kiosks and stalls – lesser-known treasures that are wildly popular with the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and involved. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation are reluctant to learn the art.
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 be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people around the world to learn these tales and visit the city to savour the food wonders of Lucknow.
