Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and travelers equally swearing by its superb cuisine.
A Global Honor
Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a international community of over 400 cities across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The accolade "is a testament to its profound gastronomic legacy and lively culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
A City Defined by Food
The accolade for this time-honored city comes as hardly a shock to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's biggest state – is now in the spotlight for what has consistently defined its essence: an unparalleled devotion for food.
"'What's for dinner, the method of preparation' is a continued dialogue from morning until night in many homes," explains a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and elevated to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters also developed a collection 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 additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and stalls – little-known gems that are wildly favored by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
For breakfast, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 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 offers special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and involved. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation are reluctant to learn the craft.
A renowned chef 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 true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people globally to explore these tales and travel to the city to delight in the gastronomic treasures of Lucknow.
