Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and tourists alike swearing by its exquisite cuisine.
A Global Honor
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a select group of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it joins a global network of over 400 urban centers across more than 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The recognition "is a testament to its profound culinary traditions and dynamic food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
A City Defined by Food
The honor for this time-honored city arrives as no surprise to its locals or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and eclectic city – the administrative center of India's most populous state – is now in the spotlight for what has consistently defined its heart: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a ongoing conversation from waking up until night in most homes," states a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, perfected, and elevated to extraordinary levels in their imperial kitchens.
These imperial kitchens were hubs of food experimentation, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious 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 only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are small establishments and kiosks – hidden treasures that are extremely favored by the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can visit a simple joint operating in the historic quarter 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).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process 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 frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though say that their children are unwilling to learn the craft.
A celebrity chef from Lucknow has often said that the city's rich food legacy puts 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 create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is believed, will motivate more people globally to explore these stories and travel to the city to taste the culinary delights of Lucknow.
