Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and travelers equally praising its exquisite cuisine.
An International Accolade
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it joins a international community of cities cities across more than 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".
The accolade "stands as proof of its centuries-old food heritage and lively culinary scene," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The honor for this time-honored city is little surprise to its inhabitants or avid food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO recognition, this beloved, bustling, and vibrant city – the administrative center of India's largest state – is at last in the spotlight for what has consistently defined its heart: an profound passion for food.
"'The day's menu, how should it be prepared' is a continued discussion from morning until night in many homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters also created a collection 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 additionally a vegetarian's paradise.
The local Baniya community's cuisine not only highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are small establishments and carts – lesser-known delights that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can visit a simple joint operating in the historic quarter of Aminabad. Almost 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 remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and complicated. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however note that their children are reluctant to master the craft.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people worldwide to learn these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
