Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers equally praising its exquisite cuisine.
An International Accolade
In a recent announcement, Unesco honored it as a Creative City of Gastronomy – adding it to a exclusive roster of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it joins a international community of cities metropolises across over 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".
The recognition "is a testament to its profound food heritage and dynamic food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The recognition for this historic city is hardly a shock to its inhabitants or passionate food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this beloved, chaotic, and eclectic city – the capital of India's largest state – is finally in the limelight for what has perennially defined its heart: an immense devotion for food.
"'What will be cooked, how should it be prepared' is a continued discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, refined, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are tiny kiosks and carts – hidden delights that are immensely popular with the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 offers special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and involved. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though say that their younger generation are reluctant to learn the skill.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions 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 build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people around the world to explore these stories and experience the city to delight in the culinary delights of Lucknow.
