Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers alike celebrating its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO honored it as a Creative City of Gastronomy – including it in a exclusive list of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it joins a worldwide network of cities cities across over 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The recognition "stands as proof of its profound culinary traditions and lively food ecosystem," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 cities around the world.
A City Defined by Food
The recognition for this historic city is little surprise to its inhabitants or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and diverse city – the administrative center of India's biggest state – is at last in the global gaze for what has always defined its heart: an unparalleled love for food.
"'The day's menu, how will it be cooked' is a continued discussion from morning until night in most homes," notes a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, refined, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of gastronomic creativity, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so fine 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 low, slow heat, with the pot's lid tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous 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 sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and kiosks – hidden gems that are immensely favored by the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and involved. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however express concern that their children are reluctant to master the craft.
A well-known culinary expert from Lucknow has noted 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, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people around the world to explore these stories and travel to the city to savour the culinary delights of Lucknow.
