Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and tourists equally swearing by its superb cuisine.
An International Accolade
Last month, Unesco recognised it as a Creative City of Gastronomy – adding it to a select roster of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it enters a worldwide network of over 400 metropolises across more than 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".
The honor "is a testament to its centuries-old gastronomic legacy 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 picked in 2019 – to find a place in this coveted list of 70 cities internationally.
A City Defined by Food
The recognition for this historic city arrives as little surprise to its inhabitants or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO designation, this beloved, lively, and diverse city – the capital of India's biggest state – is now in the spotlight for what has consistently characterized its essence: an profound love for food.
"'What's for dinner, how will it be cooked' is a continued dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of food experimentation, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and kiosks – lesser-known treasures that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can visit a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and demanding. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but express concern that their younger generation are reluctant to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to explore these tales and experience the city to delight in the culinary delights of Lucknow.
