Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and visitors equally celebrating its superb cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it joins a international community of over 400 metropolises across over 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".
The honor "is a testament to its profound food heritage and dynamic gastronomic culture," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city arrives as hardly a shock to its residents or passionate food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this adored, bustling, and diverse city – the administrative center of India's biggest state – is finally in the global gaze for what has perennially defined its soul: an immense love for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from waking up until night in many homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, refined, and taken to exquisite levels in their imperial kitchens.
These kitchens of the nobility were centers of gastronomic creativity, 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 most famous kebabs were created. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the culinary masters also built up 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 additionally a haven for vegetarians.
The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and carts – little-known gems that are immensely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns covered in hand-churned white butter.
In the morning, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their younger generation do not want to learn the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to explore these narratives and visit the city to taste the food wonders of Lucknow.
