Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and travelers equally celebrating its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this title, it enters a international community of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The honor "demonstrates its profound gastronomic legacy and vibrant culinary scene," according to 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 earn a spot in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The honor for this time-honored city arrives as little surprise to its locals or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and eclectic city – the capital of India's largest state – is now in the limelight for what has perennially defined its heart: an profound passion for food.
"'The day's menu, the method of preparation' is a ongoing discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, refined, and taken to exquisite levels in their imperial kitchens.
These kitchens of the nobility were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, 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-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are small establishments and stalls – lesser-known treasures that are immensely favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can head to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular 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 unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and demanding. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation are unwilling to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is hoped, will motivate more people globally to explore these tales and visit the city to delight in the food wonders of Lucknow.
