Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike praising its superb cuisine.
An International Accolade
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a worldwide network of cities cities across more than 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
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 – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.
A City Defined by Food
The accolade for this venerable city is little surprise to its residents or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's biggest state – is now in the spotlight for what has always characterized its soul: an unparalleled love for food.
"'What's for dinner, the method of preparation' is a constant dialogue from waking up until night in many homes," explains a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, refined, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were centers of culinary innovations, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and kiosks – little-known gems 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 famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 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 unique treats of the season, such as makkhan malai, a airy dessert available 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 light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though express concern that their children are unwilling to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people around the world to discover these tales and visit the city to delight in the culinary delights of Lucknow.
