Mouth-watering kebabs, fragrant 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 remarkable cuisine.
An International Accolade
Last month, UNESCO designated it as a Creative City of Gastronomy – placing it on a prestigious list of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it enters a global network of cities metropolises across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".
The accolade "stands as proof of its profound gastronomic legacy and dynamic gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city comes as no surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has always characterized its soul: an immense love for food.
"'What's for dinner, how should it be prepared' is a continued discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of gastronomic creativity, blending Persian and native 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. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking 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
Apart from the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are small establishments and stalls – little-known treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns covered in freshly churned white butter.
To start the day, one can head to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and complicated. The cook hand-churns 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 historic neighborhoods like Aminabad and Chowk. Some however note that their younger generation do not want to take up the art.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to explore these tales and travel to the city to delight in the food wonders of Lucknow.
