Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists alike celebrating its remarkable cuisine.
A Global Honor
Recently, Unesco recognised it as a Creative City of Gastronomy – placing it on a prestigious roster of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it enters a global network of more than four hundred urban centers across more than 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".
The honor "is a testament to its centuries-old culinary traditions and dynamic gastronomic culture," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations worldwide.
A City Defined by Food
The recognition for this historic city arrives as no surprise to its residents or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and diverse city – the administrative center of India's biggest state – is at last in the spotlight for what has consistently shaped its essence: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, refined, and raised to sublime levels in their imperial kitchens.
These royal kitchens were centers of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are little shops and carts – hidden delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their children do not want to master the skill.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to explore these narratives and visit the city to delight in the culinary delights of Lucknow.
