Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers alike celebrating its remarkable cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a prestigious roster of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a worldwide network of more than four hundred cities across more than 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The honor "stands as proof of its centuries-old food heritage and lively gastronomic culture," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city is little surprise to its inhabitants or dedicated food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO accolade, this beloved, chaotic, and eclectic city – the capital of India's largest state – is at last in the global gaze for what has perennially characterized its heart: an immense love for food.
"'The day's menu, how should it be prepared' is a constant discussion from waking up until night in many homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, evolved, and elevated to exquisite levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and kiosks – lesser-known delights that are wildly loved by the locals.
In the central district of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can head to a simple joint operating in the old city area 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).
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 process of making it is intricate and involved. The artisan beats 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. Many though note that their younger generation do not want to master the art.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is hoped, will inspire more people around the world to learn these narratives and travel to the city to taste the gastronomic treasures of Lucknow.
