Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and visitors alike praising its superb cuisine.
A Global Honor
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a international community of cities metropolises across over 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".
The honor "demonstrates its centuries-old gastronomic legacy and vibrant gastronomic culture," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The honor for this historic city is hardly a shock to its residents or passionate food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has always shaped its heart: an profound passion for food.
"'The day's menu, how will it be cooked' is a ongoing dialogue from morning until night in many homes," notes a local cultural expert. "And you are truly assessed by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its historic opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, perfected, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were hubs of culinary innovations, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was devised to cater to an elderly 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 silky that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and stalls – hidden treasures that are wildly favored by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and demanding. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their younger generation are reluctant to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will inspire more people globally to explore these narratives and visit the city to savour the gastronomic treasures of Lucknow.
