Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and tourists alike celebrating its exquisite cuisine.
Worldwide Recognition
Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it enters a international community of over 400 metropolises across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The accolade "demonstrates its deep-rooted food heritage and lively gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The honor for this time-honored city is hardly a shock to its residents or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, bustling, and vibrant city – the capital of India's biggest state – is now in the spotlight for what has consistently defined its essence: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a constant discussion from waking up until night in many homes," states a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, perfected, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were centers of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His chefs minced 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 gentle, leisurely heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are little shops and kiosks – lesser-known gems that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular 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 frothy dessert savored in the winter. The method of making it is intricate and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but note that their younger generation are unwilling to master the art.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is hoped, will encourage more people globally to learn these tales and visit the city to delight in the food wonders of Lucknow.
