Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and travelers equally praising its exquisite cuisine.
A Global Honor
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it joins a worldwide network of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The honor "is a testament to its profound culinary traditions and dynamic gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this historic city comes as little surprise to its residents or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this adored, lively, and diverse city – the capital of India's most populous state – is finally in the spotlight for what has always characterized its soul: an unparalleled devotion for food.
"'What will be cooked, how will it be cooked' is a continued discussion from waking up until night in most homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and raised to sublime levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters 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 also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and kiosks – hidden treasures that are immensely favored by the locals.
In the central district of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, 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 boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is intricate and demanding. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are reluctant to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will inspire more people globally to discover these tales and experience the city to delight in the culinary delights of Lucknow.
