Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and tourists equally praising its superb cuisine.
An International Accolade
Last month, UNESCO honored it as a Creative City of Gastronomy – including it in a exclusive list of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a global network of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".
The honor "stands as proof of its centuries-old gastronomic legacy and dynamic gastronomic culture," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives as little surprise to its inhabitants or passionate food lovers. Many share the view that it is "better late than never".
With the UNESCO recognition, this beloved, bustling, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently characterized its soul: an profound love for food.
"'What will be cooked, how should it be prepared' is a ongoing dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were created, evolved, and raised to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook 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
Apart from the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and kiosks – lesser-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
To start the day, one can visit a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and complicated. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation are reluctant to master the skill.
A renowned chef from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is believed, will inspire more people globally to discover these stories and visit the city to taste the culinary delights of Lucknow.
