Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers alike swearing by its superb cuisine.
A Global Honor
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a select group of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of cities cities across over 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The recognition "is a testament to its deep-rooted gastronomic legacy and vibrant gastronomic culture," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city is hardly a shock to its residents or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's most populous state – is finally in the global gaze for what has always characterized its essence: an immense passion for food.
"'What will be cooked, the method of preparation' is a continued discussion from morning until going to bed in many homes," states a local cultural expert. "And you are truly judged 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 wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, perfected, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were centers of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are small establishments and carts – hidden treasures that are wildly popular with the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but note that their younger generation are reluctant to master the skill.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will encourage more people around the world to discover these narratives and experience the city to taste the gastronomic treasures of Lucknow.
