Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and visitors equally swearing by its exquisite cuisine.
Worldwide Recognition
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a select roster of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a global network of cities urban centers across more than 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".
The recognition "is a testament to its deep-rooted gastronomic legacy and vibrant gastronomic culture," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as little surprise to its inhabitants or avid food lovers. Many agree with the view that it is "better late than never".
With the UNESCO accolade, this beloved, bustling, and diverse city – the capital of India's largest state – is at last in the global gaze for what has consistently characterized its soul: an immense devotion for food.
"'What's for dinner, how should it be prepared' is a continued discussion from waking up until night in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and taken to sublime levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, blending Persian and indigenous 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. The story goes that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and kiosks – little-known treasures that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and complicated. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however note that their younger generation are unwilling to master the craft.
A celebrity chef from Lucknow has often said 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 generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people globally to explore these stories and travel to the city to savour the gastronomic treasures of Lucknow.
