Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and travelers alike praising its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this title, it joins a worldwide network of over 400 cities across over 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".
The honor "demonstrates its centuries-old gastronomic legacy and lively gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The honor for this historic city comes as hardly a shock to its locals or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO accolade, this cherished, lively, and diverse city – the capital of India's biggest state – is now in the limelight for what has perennially shaped its essence: an profound passion for food.
"'What's for dinner, how will it be cooked' is a constant conversation from waking up until night in most homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were conceived, perfected, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were hubs of culinary innovations, merging Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so soft that it needed 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, slow heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious 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 dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are tiny kiosks and stalls – hidden delights that are immensely popular with the locals.
In the central district of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however note that their younger generation are unwilling to master the art.
A celebrity chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people worldwide to explore these stories and visit the city to savour the gastronomic treasures of Lucknow.
