Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers equally swearing by its exquisite cuisine.
A Global Honor
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a international community of cities cities across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The accolade "demonstrates its deep-rooted gastronomic legacy and dynamic gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The recognition for this venerable city comes as no surprise to its residents or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the capital of India's biggest state – is now in the global gaze for what has consistently defined its heart: an immense devotion for food.
"'What's for dinner, how should it be prepared' is a constant discussion from morning until night in many homes," notes a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from 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 rich 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 not only celebrates seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and stalls – hidden treasures that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can visit a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after 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 airy dessert available in the winter. The method of making it is scientific and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however say that their children are reluctant to learn the craft.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle 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 hidden eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people around the world to discover these tales and experience the city to delight in the gastronomic treasures of Lucknow.
