Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists alike swearing by its exquisite cuisine.
An International Accolade
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – placing it on a prestigious group of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this title, it enters a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The accolade "demonstrates its centuries-old gastronomic legacy and lively gastronomic culture," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as hardly a shock to its inhabitants or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has always characterized its soul: an unparalleled love for food.
"'What's for dinner, the method of preparation' is a constant dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and raised to sublime levels in their imperial kitchens.
These imperial kitchens were centers of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and kiosks – little-known treasures that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but say that their children are unwilling to learn the craft.
A renowned chef from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact 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 comes with a history – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to discover these narratives and visit the city to delight in the food wonders of Lucknow.
