Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and visitors alike praising its remarkable cuisine.
Worldwide Recognition
Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it joins a worldwide network of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".
The accolade "is a testament to its profound culinary traditions and vibrant culinary scene," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as no surprise to its locals or avid food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, lively, and vibrant city – the administrative center of India's most populous state – is finally in the limelight for what has perennially defined its heart: an immense love for food.
"'What's for dinner, how should it be prepared' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are often assessed by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, refined, and raised to extraordinary levels in their royal kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably 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 securely closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters also created 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 also a haven for vegetarians.
The local Baniya community's cuisine not only showcases local ingredients but also offers 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 tiny kiosks and carts – hidden gems that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can make their way to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, 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 presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and involved. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation do not want to master the craft.
A renowned chef from Lucknow has noted that the city's immense food legacy puts 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 generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to explore these stories and experience the city to delight in the gastronomic treasures of Lucknow.
