Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and travelers alike swearing by its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this title, it joins a global network of over 400 metropolises across more than 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".
The accolade "stands as proof of its deep-rooted culinary traditions and lively culinary scene," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as no surprise to its inhabitants or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's most populous state – is at last in the spotlight for what has perennially defined its heart: an immense passion for food.
"'What will be cooked, the method of preparation' is a ongoing conversation from waking up until night in many homes," states a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, evolved, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and stalls – little-known gems that are wildly popular with the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents 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 vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their children do not want to take up the art.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit 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 multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people worldwide to learn these stories and experience the city to savour the culinary delights of Lucknow.
