Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and visitors equally praising its exquisite cuisine.
An International Accolade
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it joins a international community of over 400 urban centers across over 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The honor "demonstrates its deep-rooted gastronomic legacy and dynamic food ecosystem," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities internationally.
A City Defined by Food
The recognition for this venerable city is no surprise to its residents or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, lively, and eclectic city – the capital of India's most populous state – is at last in the limelight for what has always characterized its essence: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, refined, and raised to extraordinary levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and carts – hidden treasures that are wildly popular with the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can visit a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and involved. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are unwilling to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – 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 motivate more people worldwide to learn these narratives and travel to the city to delight in the food wonders of Lucknow.
