Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and tourists alike praising its exquisite cuisine.
An International Accolade
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a prestigious group of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it joins a international community of more than four hundred metropolises across over 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "stands as proof of its centuries-old food heritage and dynamic gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city is no surprise to its inhabitants or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this beloved, lively, and diverse city – the administrative center of India's most populous state – is now in the spotlight for what has always characterized its soul: an unparalleled love for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, perfected, and elevated to sublime levels in their opulent kitchens.
These royal kitchens were centers of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are little shops and carts – little-known treasures that are extremely favored by the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can visit a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and involved. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation do not want to master the skill.
A celebrity chef from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is believed, will inspire more people around the world to discover these narratives and experience the city to savour the food wonders of Lucknow.
