Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and travelers equally praising its remarkable cuisine.
An International Accolade
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a select list of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a international community of cities urban centers across over 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The accolade "is a testament to its deep-rooted culinary traditions and vibrant food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this historic city comes as hardly a shock to its residents or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has always defined its essence: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a constant conversation from morning until night in most homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, evolved, and taken to sublime levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His cooks 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 greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are small establishments and stalls – little-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation are reluctant to take up the art.
A celebrity chef from Lucknow has noted that the city's profound 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 occur 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 humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people globally to discover these tales and travel to the city to delight in the culinary delights of Lucknow.
