Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and visitors alike celebrating its superb cuisine.
A Global Honor
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a select group of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of more than four hundred cities across more than 100 countries committed to promoting "innovation as a key factor of sustainable urban development".
The recognition "stands as proof of its centuries-old gastronomic legacy and dynamic food ecosystem," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The accolade for this time-honored city is no surprise to its inhabitants or avid food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO recognition, this beloved, bustling, and vibrant city – the capital of India's most populous state – is finally in the limelight for what has perennially defined its heart: an immense passion for food.
"'What will be cooked, the method of preparation' is a continued dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, evolved, and raised to extraordinary levels in their imperial kitchens.
These imperial kitchens were hubs of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and stalls – hidden delights that are immensely loved by the locals.
In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though say that their children do not want to take up the art.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is hoped, will encourage more people around the world to learn these stories and experience the city to delight in the culinary delights of Lucknow.
