Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and visitors alike swearing by its remarkable cuisine.
An International Accolade
Recently, UNESCO honored it as a Creative City of Gastronomy – adding it to a prestigious list of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a international community of more than four hundred cities across over 100 countries committed to promoting "innovation as a driver of city development that is sustainable".
The honor "stands as proof of its deep-rooted gastronomic legacy and vibrant culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The accolade for this historic city is hardly a shock to its residents or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's biggest state – is now in the global gaze for what has consistently defined its soul: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a ongoing conversation from morning until going to bed in many homes," states a local cultural expert. "And you are truly judged by the standard 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 affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, evolved, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were epicenters of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so soft 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 gentle, slow heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are small establishments and carts – little-known treasures that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can make their way to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and complicated. The cook beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however say that their children are reluctant to take up the art.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is hoped, will motivate more people worldwide to discover these stories and visit the city to taste the gastronomic treasures of Lucknow.
