Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and travelers alike swearing by its remarkable cuisine.
A Global Honor
Recently, Unesco designated it as a Creative City of Gastronomy – placing it on a prestigious list of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a worldwide network of cities cities across more than 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".
The accolade "demonstrates its deep-rooted gastronomic legacy and dynamic gastronomic culture," according to a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
A City Defined by Food
The honor for this venerable city is no surprise to its residents or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and eclectic city – the capital of India's largest state – is at last in the limelight for what has always defined its essence: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a continued discussion from waking up until night in most homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, evolved, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of food experimentation, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so soft 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 sealed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are small establishments and carts – hidden treasures that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to learn the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people globally to explore these tales and travel to the city to taste the food wonders of Lucknow.
