Delectable kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and tourists alike celebrating its exquisite cuisine.
Worldwide Recognition
Last month, Unesco designated it as a Creative City of Gastronomy – including it in a prestigious list of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it joins a worldwide network of more than four hundred metropolises across over 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The honor "is a testament to its deep-rooted gastronomic legacy and dynamic gastronomic culture," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The recognition for this time-honored city arrives as no surprise to its locals or dedicated food lovers. Many share the view that it is "better late than never".
With the UNESCO recognition, this cherished, lively, and eclectic city – the capital of India's most populous state – is finally in the global gaze for what has perennially defined its essence: an profound love for food.
"'The day's menu, how should it be prepared' is a continued discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also built up 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 additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and kiosks – hidden delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can visit a no-frills joint situated in the historic quarter of Aminabad. Nearly 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 offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their children are reluctant to master the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people globally to explore these stories and visit the city to taste the culinary delights of Lucknow.
