Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers equally celebrating its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a select group of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a international community of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The honor "is a testament to its deep-rooted gastronomic legacy and lively culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities internationally.
A City Defined by Food
The accolade for this time-honored city arrives as little surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's most populous state – is finally in the global gaze for what has always defined its heart: an unparalleled love for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, evolved, and raised to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of food experimentation, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of 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, slow heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are little shops and carts – lesser-known delights that are extremely favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in freshly churned white butter.
In the morning, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and involved. The artisan beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation are reluctant to take up the skill.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will motivate more people globally to learn these tales and travel to the city to taste the culinary delights of Lucknow.
