Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists equally celebrating its remarkable cuisine.
A Global Honor
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – adding it to a exclusive list of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a international community of cities metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The recognition "stands as proof of its centuries-old culinary traditions and vibrant culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city is no surprise to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, chaotic, and vibrant city – the capital of India's biggest state – is at last in the limelight for what has consistently shaped its essence: an immense devotion for food.
"'The day's menu, the method of preparation' is a ongoing conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also created 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 also a haven for vegetarians.
The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and stalls – hidden delights that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and involved. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but say that their children do not want to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is hoped, will encourage more people globally to learn these narratives and travel to the city to savour the gastronomic treasures of Lucknow.
