Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and travelers equally celebrating its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a global network of more than four hundred urban centers across more than 100 countries focused on promoting "artistic expression as a key factor of sustainable urban development".
The accolade "is a testament to its centuries-old food heritage and lively gastronomic culture," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.
A City Defined by Food
The honor for this venerable city arrives as hardly a shock to its locals or dedicated food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's largest state – is now in the limelight for what has perennially defined its essence: an profound devotion for food.
"'What's for dinner, how will it be cooked' is a ongoing dialogue from waking up until night in many homes," notes a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, evolved, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were centers of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
Besides the well-known 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 sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and kiosks – lesser-known treasures that are extremely popular with the locals.
In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On chilly 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 learn the craft.
A renowned chef from Lucknow has often said that the city's immense 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 be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to learn these stories and experience the city to savour the food wonders of Lucknow.
