Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally celebrating its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a select roster of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this title, it enters a international community of more than four hundred metropolises across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".
The honor "stands as proof of its centuries-old culinary traditions and dynamic food ecosystem," according to a spokesperson 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 highly sought-after list of 70 cities around the world.
A City Defined by Food
The honor for this historic city arrives as no surprise to its residents or avid food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO recognition, this beloved, bustling, and vibrant city – the capital of India's largest state – is now in the limelight for what has always characterized its essence: an profound love for food.
"'The day's menu, how should it be prepared' is a constant dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, evolved, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are little shops and stalls – lesser-known treasures that are immensely popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in freshly churned white butter.
To start the day, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and involved. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation are reluctant to take up the art.
A renowned chef from Lucknow has noted that the city's immense food legacy places it among the best 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 hidden eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is hoped, will inspire more people globally to explore these tales and experience the city to delight in the gastronomic treasures of Lucknow.
