Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists alike celebrating its superb cuisine.
An International Accolade
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of world cities and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a global network of cities cities across over 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The accolade "stands as proof of its profound gastronomic legacy and dynamic culinary scene," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 cities around the world.
A City Defined by Food
The accolade for this time-honored city is little surprise to its residents or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and vibrant city – the capital of India's most populous state – is now in the spotlight for what has always characterized its soul: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a ongoing conversation from waking up until night in most homes," states a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and kiosks – hidden gems that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and involved. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however express concern that their younger generation are reluctant to learn the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is believed, will motivate more people worldwide to learn these tales and travel to the city to taste the food wonders of Lucknow.
