Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and tourists equally praising its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of cities cities across more than 100 countries focused on promoting "innovation as a driver of city development that is sustainable".
The honor "is a testament to its centuries-old gastronomic legacy and dynamic culinary scene," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city is little surprise to its locals or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and vibrant city – the administrative center of India's largest state – is now in the global gaze for what has consistently characterized its heart: an profound devotion for food.
"'The day's menu, how will it be cooked' is a constant dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are often judged by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to exquisite levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so soft 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 low, slow heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are little shops and stalls – little-known gems that are extremely favored by the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.
For breakfast, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and complicated. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however note that their children do not want to master the skill.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts 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 – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people worldwide to discover these narratives and experience the city to savour the gastronomic treasures of Lucknow.
