Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and tourists equally praising its superb cuisine.
Worldwide Recognition
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a global network of more than four hundred cities across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The honor "demonstrates its deep-rooted culinary traditions and vibrant gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city is little surprise to its residents or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO accolade, this adored, bustling, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has always defined its essence: an immense passion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the excellence 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 noted for its succulent kebabs and a unique take on biryani that were conceived, perfected, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so silky 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 low, leisurely heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks 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 also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and kiosks – lesser-known treasures that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can make their way to a simple 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 freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and involved. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but note that their children are reluctant to take up the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will encourage more people around the world to learn these narratives and experience the city to delight in the food wonders of Lucknow.
