Delectable kebabs, scented biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists equally praising its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a international community of more than four hundred cities across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The recognition "demonstrates its centuries-old gastronomic legacy and vibrant food ecosystem," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities internationally.
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 echo the view that it is "an honor long overdue".
With the UNESCO recognition, this beloved, lively, and vibrant city – the capital of India's biggest state – is now in the limelight for what has perennially characterized its essence: an immense love for food.
"'The day's menu, the method of preparation' is a ongoing conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and raised to sublime levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, fusing 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 created. The story goes that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and stalls – lesser-known gems that are extremely loved by the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can visit a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, 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 presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is precise and involved. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their younger generation are reluctant to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's immense 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 materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will inspire more people worldwide to explore these stories and visit the city to taste the gastronomic treasures of Lucknow.
