Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and tourists alike celebrating its superb cuisine.
A Global Honor
Last month, Unesco honored it as a Creative City of Gastronomy – including it in a exclusive group of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it enters a global network of over 400 metropolises across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The recognition "is a testament to its profound culinary traditions and dynamic culinary scene," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city comes as no surprise to its residents or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, chaotic, and eclectic city – the administrative center of India's largest state – is now in the spotlight for what has always shaped its soul: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a constant conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, perfected, and elevated to sublime levels in their royal kitchens.
These imperial kitchens were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Apart from the well-known 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 additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and carts – little-known delights that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can make their way to a simple joint situated 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).
Ensuring Legacy Continues
The city also presents 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 hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but say that their younger generation do not want to take up the skill.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to learn these tales and visit the city to taste the gastronomic treasures of Lucknow.
