Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and tourists alike praising its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a exclusive list of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a global network of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The recognition "is a testament to its deep-rooted gastronomic legacy and vibrant culinary scene," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The honor for this venerable city comes as little surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the capital of India's most populous state – is finally in the limelight for what has consistently shaped its heart: an unparalleled love for food.
"'The day's menu, the method of preparation' is a continued discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
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 unique take on biryani that were conceived, perfected, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
In addition to the famous 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 additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are small establishments and stalls – hidden gems that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also offers 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 whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though note that their children do not want to learn the art.
A well-known culinary expert from Lucknow has often said 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 be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is hoped, will encourage more people globally to explore these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.
