Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike swearing by its exquisite cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a prestigious group of global 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 metropolises across over 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".
The accolade "demonstrates its centuries-old food heritage and vibrant culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.
A City Defined by Food
The accolade for this time-honored city is no surprise to its locals or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and eclectic city – the capital of India's biggest state – is now in the limelight for what has always defined its essence: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a constant conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, refined, and taken to sublime levels in their imperial kitchens.
These kitchens of the nobility were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so soft 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, leisurely heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are small establishments and carts – little-known delights that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and complicated. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though say that their younger generation do not want to master the skill.
A celebrity chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar 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 global recognition, it is hoped, will encourage more people worldwide to discover these narratives and experience the city to taste the food wonders of Lucknow.
