Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and travelers equally swearing by its exquisite cuisine.
A Global Honor
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a worldwide network of more than four hundred cities across over 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".
The accolade "demonstrates its deep-rooted culinary traditions and vibrant gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The honor for this time-honored city is no surprise to its residents or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and vibrant city – the administrative center of India's biggest state – is now in the global gaze for what has perennially characterized its soul: an profound love for food.
"'The day's menu, how should it be prepared' is a continued dialogue from morning until night in most homes," states a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and raised to extraordinary levels in their royal kitchens.
These royal kitchens were hubs of culinary innovations, merging Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also developed a vast array 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 also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are small establishments and kiosks – lesser-known delights that are immensely 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 spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can head to a unpretentious 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 hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and involved. The cook beats the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however note that their younger generation are reluctant to master the art.
A renowned chef from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is believed, will encourage more people globally to explore these tales and experience the city to taste the gastronomic treasures of Lucknow.
