Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with locals and visitors equally praising its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a Creative City of Gastronomy – placing it on a prestigious list of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a international community of more than four hundred cities across more than 100 countries focused on promoting "creativity as a key factor of sustainable urban development".
The accolade "demonstrates its profound food heritage and lively food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as no surprise to its locals or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and diverse city – the capital of India's largest state – is finally in the spotlight for what has always defined its heart: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a continued conversation from waking up until night in most homes," notes a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and raised to sublime levels in their imperial kitchens.
These kitchens of the nobility were centers of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably 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 tightly sealed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich 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 Baniya community's cuisine doesn't just showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are tiny kiosks and kiosks – lesser-known gems that are immensely favored by the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can head to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and demanding. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their younger generation are reluctant to take up the craft.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur 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 bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will encourage more people around the world to explore these stories and experience the city to taste the culinary delights of Lucknow.
