Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and travelers equally celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, Unesco honored it as a Creative City of Gastronomy – adding it to a prestigious list of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this title, it joins a international community of more than four hundred cities across over 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".
The honor "is a testament to its profound food heritage and vibrant culinary scene," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.
A City Defined by Food
The honor for this historic city arrives as little surprise to its residents or dedicated food lovers. Many agree with the view that it is "better late than never".
With the UNESCO recognition, this adored, lively, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has always defined its essence: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a constant discussion from waking up until night in most homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, evolved, and elevated to extraordinary levels in their royal kitchens.
These imperial kitchens were epicenters of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are small establishments and kiosks – lesser-known delights that are immensely loved by the locals.
In the central district of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can visit a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and complicated. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but note that their younger generation do not want to take up the art.
A renowned chef from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people around the world to explore these stories and experience the city to taste the gastronomic treasures of Lucknow.
