Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and travelers alike celebrating its exquisite cuisine.
An International Accolade
Recently, UNESCO recognised it as a Creative City of Gastronomy – placing it on a select group of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it enters a worldwide network of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".
The accolade "is a testament to its centuries-old culinary traditions and lively food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as no surprise to its locals or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, lively, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has always defined its soul: an profound devotion for food.
"'What's for dinner, how will it be cooked' is a ongoing discussion from waking up until night in most homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also developed 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 just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are small establishments and kiosks – hidden delights that are extremely popular with the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can visit a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and involved. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however note that their children are reluctant to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places 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 build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to learn these narratives and visit the city to delight in the gastronomic treasures of Lucknow.
