Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and tourists equally praising its remarkable cuisine.
An International Accolade
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a select group of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a international community of cities urban centers across more than 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".
The recognition "stands as proof of its profound gastronomic legacy and vibrant culinary scene," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The accolade for this venerable city comes as no surprise to its inhabitants or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's largest state – is now in the global gaze for what has always defined its essence: an immense devotion for food.
"'The day's menu, how will it be cooked' is a continued discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of food experimentation, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and kiosks – little-known treasures that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can visit a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and demanding. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though note that their children are unwilling to take up the skill.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, 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 family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will inspire more people globally to explore these stories and experience the city to taste the food wonders of Lucknow.
