Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally celebrating its superb cuisine.
A Global Honor
Last month, Unesco designated it as a Creative City of Gastronomy – adding it to a exclusive list of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it enters a worldwide network of more than four hundred urban centers across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The honor "demonstrates its profound food heritage and vibrant culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
An Urban Center with a Culinary Soul
The recognition for this historic city is little surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has consistently defined its soul: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a ongoing dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, evolved, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were centers of culinary innovations, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also developed a collection 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are small establishments and kiosks – lesser-known delights that are immensely popular with the locals.
In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried 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 frothy dessert savored in the winter. The method of making it is intricate and involved. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their children are unwilling to master the art.
A renowned chef from Lucknow has frequently stated that the city's immense 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 create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will motivate more people globally to learn these tales and travel to the city to taste the food wonders of Lucknow.
