Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and tourists alike swearing by its superb cuisine.
An International Accolade
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it joins a global network of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The honor "demonstrates its deep-rooted culinary traditions and vibrant gastronomic culture," as noted by 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 Metropolis Shaped by Cuisine
The honor for this venerable city comes as little surprise to its locals or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO designation, this beloved, lively, and diverse city – the capital of India's biggest state – is now in the spotlight for what has consistently defined its heart: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a continued dialogue from morning until night in most homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, refined, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were hubs of culinary innovations, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was created to cater to 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 needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and kiosks – little-known delights that are immensely popular with the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.
To start the day, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and demanding. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their children are reluctant to learn the art.
A celebrity chef from Lucknow has often said 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, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is hoped, will motivate more people globally to learn these stories and experience the city to taste the culinary delights of Lucknow.
