Delectable kebabs, scented biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally celebrating its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a select list of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this status, it joins a worldwide network of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The honor "stands as proof of its deep-rooted culinary traditions and vibrant food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as little surprise to its locals or passionate food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this adored, lively, and diverse city – the administrative center of India's most populous state – is at last in the global gaze for what has perennially characterized its heart: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a continued conversation from waking up until night in most homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and elevated to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are small establishments and kiosks – lesser-known gems that are wildly favored by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around 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 fluffy buns covered in hand-churned white butter.
In the morning, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however say that their younger generation are unwilling to master the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to discover these tales and visit the city to savour the gastronomic treasures of Lucknow.
