Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and visitors alike praising its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a international community of cities cities across more than 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".
The accolade "stands as proof of its profound gastronomic legacy and lively food ecosystem," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this venerable city arrives as hardly a shock to its residents or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO designation, this adored, bustling, and eclectic city – the capital of India's most populous state – is at last in the limelight for what has always characterized its essence: an immense love for food.
"'The day's menu, how should it be prepared' is a continued dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were centers of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also built up a vast array 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 also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and stalls – little-known delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns lathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was established, 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 remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and complicated. The vendor beats 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 line up in old city areas like Aminabad and Chowk. Many though say that their children are reluctant to master the art.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people worldwide to learn these tales and visit the city to taste the culinary delights of Lucknow.
