Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and travelers equally praising its exquisite cuisine.
A Global Honor
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this status, it enters a international community of over 400 urban centers across more than 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The recognition "demonstrates its deep-rooted culinary traditions and dynamic culinary scene," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this time-honored city comes as no surprise to its residents or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has perennially characterized its soul: an profound love for food.
"'The day's menu, how should it be prepared' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, evolved, and elevated to sublime levels in their royal kitchens.
These imperial kitchens were epicenters of food experimentation, fusing Persian and native 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 mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are tiny kiosks and carts – lesser-known gems that are wildly loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.
In the morning, one can make their way to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 presents 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 vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though note that their younger generation do not want to take up the skill.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people globally to learn these stories and experience the city to delight in the gastronomic treasures of Lucknow.
