Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and travelers equally celebrating its remarkable cuisine.
Worldwide Recognition
Recently, Unesco designated it as a Creative City of Gastronomy – including it in a exclusive list of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a global network of over 400 cities across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".
The honor "demonstrates its deep-rooted culinary traditions and vibrant culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, chaotic, and diverse city – the capital of India's largest state – is at last in the limelight for what has consistently characterized its heart: an immense devotion for food.
"'What will be cooked, how should it be prepared' is a constant dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were centers of culinary innovations, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also developed a collection 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 vegetarian's paradise.
The local Baniya community's cuisine not only showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and kiosks – lesser-known delights that are immensely favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was founded, 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 presents remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation are reluctant to take up the art.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is hoped, will motivate more people globally to learn these stories and visit the city to delight in the food wonders of Lucknow.
