Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally praising its remarkable cuisine.
Worldwide Recognition
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it joins a global network of over 400 urban centers across over 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The honor "demonstrates its centuries-old gastronomic legacy and dynamic gastronomic culture," as stated by 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 earn a spot in this coveted list of 70 cities around the world.
A City Defined by Food
The honor for this historic city is hardly a shock to its residents or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO recognition, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is now in the global gaze for what has consistently defined its soul: an immense love for food.
"'What's for dinner, how will it be cooked' is a constant discussion from morning until night in many homes," states a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and taken to extraordinary levels in their imperial kitchens.
These royal kitchens were centers of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and stalls – hidden delights that are wildly favored by the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and demanding. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation are unwilling to master the craft.
A well-known culinary expert from Lucknow has frequently stated 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, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to discover these stories and experience the city to savour the food wonders of Lucknow.
