Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and visitors equally praising its superb cuisine.
Worldwide Recognition
Recently, UNESCO honored it as a Creative City of Gastronomy – adding it to a prestigious group of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a worldwide network of more than four hundred cities across more than 100 countries focused on promoting "innovation as a key factor of sustainable urban development".
The accolade "is a testament to its deep-rooted culinary traditions and lively gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this venerable city is no surprise to its residents or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, bustling, and eclectic city – the administrative center of India's largest state – is at last in the global gaze for what has consistently defined its heart: an profound devotion for food.
"'What's for dinner, how will it be cooked' is a constant conversation from morning until going to bed in many homes," states a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were conceived, evolved, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also created a vast array 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 also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are little shops and stalls – hidden delights that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was established, 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 presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children are unwilling to take up the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to explore these tales and experience the city to delight in the culinary delights of Lucknow.
