Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and visitors alike praising its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – including it in a select list of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a international community of more than four hundred metropolises across over 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "demonstrates its profound food heritage and dynamic culinary scene," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as little surprise to its locals or passionate food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is finally in the global gaze for what has consistently shaped its soul: an immense love for food.
"'The day's menu, the method of preparation' is a continued discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that comes out of 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 famed for its succulent kebabs and a unique take on biryani that were conceived, refined, and taken to exquisite levels in their imperial kitchens.
These royal kitchens were centers of food experimentation, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But arguably the most significant 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 closed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 not only highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are little shops and kiosks – hidden delights that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, 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 boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and involved. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however express concern that their younger generation are reluctant to master the skill.
A renowned chef from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to explore these narratives and experience the city to savour the gastronomic treasures of Lucknow.
