Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally praising its superb cuisine.
A Global Honor
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this title, it enters a worldwide network of more than four hundred metropolises across more than 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The accolade "is a testament to its profound culinary traditions and lively gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The recognition for this historic city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the administrative center of India's most populous state – is at last in the limelight for what has always characterized its soul: an immense devotion for food.
"'The day's menu, the method of preparation' is a ongoing conversation from waking up until night in most homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, evolved, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were hubs of culinary innovations, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are small establishments and carts – little-known treasures that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 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).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however express concern that their children are unwilling to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will inspire more people globally to explore these stories and experience the city to delight in the culinary delights of Lucknow.
