Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and visitors equally swearing by its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a select roster of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this title, it joins a global network of cities metropolises across over 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".
The accolade "is a testament to its centuries-old gastronomic legacy and vibrant gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The honor for this time-honored city is no surprise to its residents or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and diverse city – the administrative center of India's most populous state – is now in the limelight for what has consistently shaped its essence: an profound passion for food.
"'What will be cooked, how will it be cooked' is a continued discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, refined, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, fusing Iranian 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 created. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters 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 not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and carts – little-known delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and demanding. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but note that their children do not want to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it right on top 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 lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is hoped, will inspire more people worldwide to explore these stories and visit the city to savour the gastronomic treasures of Lucknow.
