Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors alike praising its exquisite cuisine.
An International Accolade
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a select list of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this title, it enters a worldwide network of cities metropolises across over 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The recognition "demonstrates its centuries-old culinary traditions and dynamic gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city is no surprise to its residents or avid food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's most populous state – is at last in the global gaze for what has perennially shaped its heart: an immense passion for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until night in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, refined, and elevated to sublime levels in their opulent kitchens.
These imperial kitchens were hubs of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, 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-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Besides the famous 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 decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are little shops and stalls – lesser-known gems that are extremely loved by the locals.
In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can make their way to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but say that their younger generation are unwilling to master the art.
A renowned chef from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The true benefit 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 – influenced by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is hoped, will inspire more people around the world to learn these tales and experience the city to delight in the culinary delights of Lucknow.
