Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and visitors equally praising its superb cuisine.
A Global Honor
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a select roster of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it enters a international community of cities cities across over 100 countries committed to promoting "innovation as a key factor of sustainable urban development".
The accolade "demonstrates its deep-rooted gastronomic legacy and vibrant food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The accolade for this venerable city is no surprise to its residents or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and eclectic city – the capital of India's largest state – is now in the global gaze for what has consistently defined its soul: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a constant conversation from morning until night in most homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, refined, and taken to sublime levels in their opulent kitchens.
These imperial kitchens were epicenters of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and kiosks – little-known treasures that are extremely favored by the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns covered in freshly churned white butter.
In the morning, one can head to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and involved. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but note that their children are unwilling to take up the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people worldwide to discover these tales and experience the city to taste the culinary delights of Lucknow.
