Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and travelers equally swearing by its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a prestigious list of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a worldwide network of cities urban centers across over 100 countries committed to promoting "innovation as a key factor of sustainable urban development".
The accolade "is a testament to its profound food heritage and lively gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The accolade for this time-honored city is hardly a shock to its residents or dedicated food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has perennially characterized its essence: an immense love for food.
"'What's for dinner, how should it be prepared' is a constant discussion from morning until night in most homes," explains a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, refined, and elevated to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also developed a vast array 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 additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and stalls – lesser-known gems that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can visit a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and complicated. The cook beats the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation are unwilling to take up the art.
A celebrity chef from Lucknow has noted that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to discover these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
