Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and travelers alike praising its superb cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – including it in a prestigious roster of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a international community of more than four hundred cities across more than 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".
The honor "demonstrates its profound gastronomic legacy and lively gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as little surprise to its residents or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the administrative center of India's largest state – is now in the limelight for what has always characterized its heart: an immense devotion for food.
"'The day's menu, the method of preparation' is a ongoing discussion from waking up until night in most homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and raised to extraordinary levels in their royal kitchens.
These royal kitchens were hubs of food experimentation, blending 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 developed. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 not only celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and stalls – little-known delights that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can head to a no-frills joint situated in the historic quarter of Aminabad. Almost 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 offers unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and involved. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but express concern that their children are reluctant to master the craft.
A renowned chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people around the world to learn these narratives and experience the city to savour the food wonders of Lucknow.
