Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally swearing by its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it joins a global network of more than four hundred urban centers across over 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The honor "demonstrates its deep-rooted food heritage and dynamic food ecosystem," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city is no surprise to its residents or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently shaped its essence: an immense devotion for food.
"'The day's menu, how should it be prepared' is a continued dialogue from morning until night in many homes," notes a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and taken to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the food 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 elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
Apart from the famous 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 rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are small establishments and kiosks – hidden delights that are immensely popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in hand-churned white butter.
In the morning, one can make their way 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 hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to learn the art.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will inspire more people around the world to explore these stories and experience the city to savour the gastronomic treasures of Lucknow.
