Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and visitors alike praising its remarkable cuisine.
A Global Honor
Recently, Unesco recognised it as a Creative City of Gastronomy – placing it on a prestigious list of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a global network of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".
The accolade "stands as proof of its deep-rooted food heritage and dynamic food ecosystem," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The accolade for this venerable city arrives as no surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the administrative center of India's largest state – is at last in the limelight for what has always characterized its soul: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a constant dialogue from morning until night in most homes," states a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, evolved, and raised to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are small establishments and stalls – lesser-known treasures that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after 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 frothy dessert available in the winter. The process of making it is precise and demanding. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation do not want to learn the art.
A well-known culinary expert from Lucknow has noted 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, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to discover these narratives and travel to the city to delight in the food wonders of Lucknow.
