Delectable kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and tourists alike swearing by its superb cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a Creative City of Gastronomy – placing it on a exclusive roster of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it enters a global network of more than four hundred urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The recognition "stands as proof of its profound gastronomic legacy and lively culinary scene," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this venerable city is little surprise to its residents or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and eclectic city – the capital of India's largest state – is at last in the limelight for what has consistently shaped its essence: an immense devotion for food.
"'What's for dinner, how will it be cooked' is a ongoing discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and elevated to extraordinary levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so fine 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 cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are little shops and carts – lesser-known gems that are immensely loved by the locals.
In the heart of the city 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, served in kulhads, along with fluffy buns covered in freshly churned white butter.
In the morning, one can make their way to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation do not want to take up the skill.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle 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 lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is hoped, will motivate more people worldwide to learn these tales and travel to the city to taste the food wonders of Lucknow.
