Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and tourists alike celebrating its superb cuisine.
An International Accolade
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a select group of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a global network of cities cities across over 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The accolade "is a testament to its centuries-old culinary traditions and dynamic gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city is little surprise to its residents or dedicated food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's most populous state – is at last in the spotlight for what has perennially defined its heart: an profound devotion for food.
"'What will be cooked, how should it be prepared' is a continued conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and elevated to exquisite levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required 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 low, slow heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and kiosks – hidden treasures that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their younger generation do not want to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is believed, will encourage more people globally to explore these tales and visit the city to savour the food wonders of Lucknow.
