Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally celebrating its remarkable cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a select group of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this title, it enters a worldwide network of more than four hundred metropolises across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The recognition "stands as proof of its centuries-old food heritage and lively gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as no surprise to its residents or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, chaotic, and eclectic city – the administrative center of India's most populous state – is now in the spotlight for what has perennially defined its essence: an profound love for food.
"'The day's menu, how should it be prepared' is a constant discussion from waking up until night in many homes," notes a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and taken to sublime levels in their imperial kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are tiny kiosks and carts – lesser-known treasures that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and involved. The cook beats the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation are unwilling to take up the craft.
A renowned chef from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle 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 lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to discover these narratives and visit the city to delight in the gastronomic treasures of Lucknow.
