Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and travelers equally praising its superb cuisine.
An International Accolade
Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of over 400 urban centers across over 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The honor "demonstrates its centuries-old gastronomic legacy and lively food ecosystem," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities around the world.
A City Defined by Food
The accolade for this time-honored city arrives as little surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO designation, this beloved, lively, and eclectic city – the administrative center of India's most populous state – is finally in the global gaze for what has always shaped its essence: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a continued discussion from morning until night in many homes," notes a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are tiny kiosks and stalls – little-known delights that are extremely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 offers special treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and demanding. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but say that their children do not want to learn the craft.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will motivate more people worldwide to explore these narratives and visit the city to savour the culinary delights of Lucknow.
