Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and tourists alike swearing by its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a international community of more than four hundred cities across more than 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".
The honor "demonstrates its centuries-old culinary traditions and vibrant food ecosystem," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as no surprise to its residents or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is now in the global gaze for what has perennially defined its essence: an unparalleled love for food.
"'What will be cooked, how will it be cooked' is a constant discussion from morning until night in most homes," notes a local cultural expert. "And you are actually evaluated by the quality 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 distinctive take on biryani that were conceived, perfected, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were centers of food experimentation, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
Apart from 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 decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are little shops and carts – hidden delights that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns covered in freshly churned white butter.
To start the day, one can visit a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children are unwilling to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is believed, will encourage more people around the world to explore these tales and travel to the city to delight in the gastronomic treasures of Lucknow.
