Delectable kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers alike swearing by its superb cuisine.
An International Accolade
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a select list of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it enters a international community of cities cities across more than 100 countries focused on promoting "innovation as a driver of city development that is sustainable".
The honor "stands as proof of its deep-rooted culinary traditions and dynamic culinary scene," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city is hardly a shock to its residents or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this adored, lively, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has always characterized its essence: an immense love for food.
"'What will be cooked, how will it be cooked' is a continued conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, refined, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were centers of food experimentation, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and stalls – little-known delights that are wildly loved by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can head to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 offers special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and complicated. The cook whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but say that their children are reluctant to take up the art.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The real value 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 has a narrative – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is believed, will motivate more people worldwide to learn these tales and travel to the city to taste the gastronomic treasures of Lucknow.
