Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike praising its exquisite cuisine.
An International Accolade
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this status, it enters a international community of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "is a testament to its deep-rooted food heritage and dynamic culinary scene," according to 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 find a place in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as no surprise to its locals or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, chaotic, and eclectic city – the capital of India's most populous state – is finally in the spotlight for what has always defined its soul: an unparalleled devotion for food.
"'What's for dinner, the method of preparation' is a ongoing dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, perfected, and raised to extraordinary levels in their imperial kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so silky 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 prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and stalls – lesser-known delights that are extremely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however note that their younger generation are unwilling to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is hoped, will encourage more people worldwide to explore these stories and visit the city to delight in the gastronomic treasures of Lucknow.
