Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors equally praising its superb cuisine.
An International Accolade
In a recent announcement, Unesco honored it as a Creative City of Gastronomy – including it in a prestigious group of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this title, it enters a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The accolade "stands as proof of its profound culinary traditions and vibrant culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city arrives as little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and eclectic city – the administrative center of India's largest state – is now in the spotlight for what has consistently defined its essence: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a continued dialogue from morning until night in many homes," states a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, perfected, and raised to sublime levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so fine 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 low, slow heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters 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 far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and stalls – hidden treasures that are immensely popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with fluffy buns slathered with hand-churned white butter.
To start the day, 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 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 treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and demanding. The cook beats the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their younger generation do not want to learn the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will inspire more people globally to discover these tales and experience the city to savour the food wonders of Lucknow.
