Delectable kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and travelers equally swearing by its superb cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it enters a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "stands as proof of its profound gastronomic legacy and lively culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The recognition for this time-honored city is little surprise to its inhabitants or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and eclectic city – the capital of India's largest state – is at last in the global gaze for what has consistently characterized its heart: an profound passion for food.
"'The day's menu, how will it be cooked' is a continued discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, refined, and raised to exquisite levels in their royal kitchens.
These royal kitchens were centers of culinary innovations, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and stalls – lesser-known gems that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns covered in freshly churned white butter.
In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 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).
Safeguarding a Culinary Heritage
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and involved. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their children do not want to master the skill.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people worldwide to discover these stories and travel to the city to taste the culinary delights of Lucknow.
