Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and tourists equally celebrating its superb cuisine.
A Global Honor
Recently, UNESCO designated it as a Creative City of Gastronomy – adding it to a prestigious list of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a international community of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".
The honor "stands as proof of its profound food heritage and vibrant food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The honor for this historic city comes as no surprise to its inhabitants or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and eclectic city – the capital of India's largest state – is at last in the global gaze for what has perennially defined its essence: an profound love for food.
"'The day's menu, how should it be prepared' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and taken to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so fine 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 container's cover tightly sealed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only showcases fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are small establishments and carts – little-known treasures that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with fluffy buns covered in freshly churned white butter.
To start the day, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and complicated. The cook whisks the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however say that their children are reluctant to take up the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is believed, will inspire more people globally to learn these tales and experience the city to delight in the gastronomic treasures of Lucknow.
