Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with locals and tourists alike swearing by its exquisite cuisine.
A Global Honor
Last month, UNESCO honored it as a Creative City of Gastronomy – placing it on a exclusive list of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it enters a global network of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".
The accolade "stands as proof of its profound food heritage and lively culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The honor for this historic city comes as hardly a shock to its inhabitants or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's largest state – is at last in the global gaze for what has consistently defined its soul: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a ongoing conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, refined, and taken to exquisite levels in their imperial kitchens.
These imperial kitchens were epicenters of food experimentation, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His culinary artists 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 most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also developed a collection 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 showcases seasonal produce 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
Nearly on every corner, there are tiny kiosks and kiosks – lesser-known delights that are wildly favored by the locals.
In the central district of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand 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 airy dessert found in the winter. The technique of making it is precise and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation are reluctant to learn the craft.
A celebrity chef from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to explore these stories and travel to the city to taste the gastronomic treasures of Lucknow.
