Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike celebrating its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – including it in a exclusive list of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this title, it enters a global network of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The accolade "demonstrates its deep-rooted culinary traditions and vibrant food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations internationally.
A City Defined by Food
The honor for this time-honored city is hardly a shock to its locals or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and eclectic city – the administrative center of India's largest state – is finally in the spotlight for what has always characterized its heart: an unparalleled passion for food.
"'What's for dinner, how will it be cooked' is a ongoing discussion from waking up until night in many homes," states a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, refined, and taken to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, merging 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. The story goes that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and kiosks – hidden gems that are wildly favored by the locals.
In the city center 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, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and complicated. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however say that their children are reluctant to take up the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will inspire more people globally to learn these narratives and visit the city to savour the food wonders of Lucknow.
