Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and tourists equally celebrating its exquisite cuisine.
A Global Honor
Recently, UNESCO designated it as a Creative City of Gastronomy – placing it on a prestigious list of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a international community of over 400 cities across over 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The accolade "demonstrates its deep-rooted culinary traditions and lively gastronomic culture," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this historic city is no surprise to its residents or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and diverse city – the capital of India's largest state – is now in the spotlight for what has perennially characterized its heart: an profound devotion for food.
"'The day's menu, how should it be prepared' is a constant dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, evolved, and taken to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are tiny kiosks and carts – hidden delights that are wildly favored by the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and complicated. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but say that their children do not want to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is hoped, will motivate more people globally to learn these stories and experience the city to taste the food wonders of Lucknow.
