Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and travelers equally praising its superb cuisine.
A Global Honor
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a worldwide network of over 400 cities across over 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".
The accolade "stands as proof of its deep-rooted food heritage and lively culinary scene," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
A City Defined by Food
The honor for this venerable city comes as no surprise to its inhabitants or passionate food lovers. Many echo the view that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and vibrant city – the capital of India's largest state – is at last in the spotlight for what has consistently defined its heart: an profound devotion for food.
"'What's for dinner, how will it be cooked' is a continued conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the quality of food that comes out of 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 melt-in-the-mouth kebabs and a distinctive take on biryani that were created, evolved, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were hubs of gastronomic creativity, merging 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 fashioned. Legend has it that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so silky that it required 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 low, leisurely heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the cooks 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are small establishments and kiosks – lesser-known treasures that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can head to a unpretentious joint situated in the old city area 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).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and involved. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation do not want to master the art.
A celebrity chef from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to discover these stories and visit the city to taste the gastronomic treasures of Lucknow.
