Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and tourists alike celebrating its superb cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a select group of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a worldwide network of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a catalyst of development that sustains urban life".
The honor "demonstrates its deep-rooted culinary traditions and vibrant gastronomic culture," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The recognition for this venerable city arrives as no surprise to its residents or dedicated food lovers. Many share the view that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the global gaze for what has always defined its soul: an immense passion for food.
"'What will be cooked, how will it be cooked' is a constant conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, evolved, and taken to extraordinary levels in their imperial kitchens.
These imperial kitchens were epicenters of food experimentation, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was during this time 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 lost his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are small establishments and stalls – lesser-known gems that are wildly favored by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can make their way to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however say that their younger generation do not want to master the skill.
A celebrity chef from Lucknow has noted 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, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is believed, will motivate more people globally to learn these tales and travel to the city to taste the food wonders of Lucknow.
