Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with locals and visitors equally praising its superb cuisine.
An International Accolade
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a select group of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it joins a worldwide network of cities cities across over 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The accolade "stands as proof of its deep-rooted culinary traditions and vibrant gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
A City Defined by Food
The honor for this time-honored city arrives as no surprise to its locals or dedicated food lovers. Many echo the view that it is "better late than never".
With the UNESCO accolade, this adored, lively, and eclectic city – the capital of India's biggest state – is now in the spotlight for what has perennially characterized its soul: an profound devotion for food.
"'What's for dinner, the method of preparation' is a constant dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, evolved, and raised to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are little shops and stalls – hidden treasures that are wildly favored by the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 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 unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and complicated. The artisan beats the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however say that their children are reluctant to master the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts 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 build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is hoped, will encourage more people globally to discover these stories and experience the city to delight in the food wonders of Lucknow.
