Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and travelers alike praising its superb cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this title, it enters a international community of cities metropolises across more than 100 countries committed to promoting "innovation as a catalyst of development that sustains urban life".
The recognition "demonstrates its profound gastronomic legacy and lively culinary scene," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The accolade for this time-honored city is hardly a shock to its residents or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is finally in the spotlight for what has perennially shaped its essence: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a constant discussion from morning until night in many homes," notes a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, evolved, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are small establishments and stalls – lesser-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can visit a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and complicated. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however express concern that their younger generation are reluctant to take up the craft.
A renowned chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is believed, will encourage more people around the world to discover these tales and experience the city to taste the food wonders of Lucknow.
