Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and travelers equally praising its superb cuisine.
A Global Honor
Recently, UNESCO designated it as a Creative City of Gastronomy – placing it on a select list of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a international community of over 400 cities across more than 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The accolade "stands as proof of its profound culinary traditions and dynamic food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations around the world.
A City Defined by Food
The accolade for this historic city is hardly a shock to its inhabitants or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's biggest state – is now in the global gaze for what has always shaped its soul: an immense devotion for food.
"'What will be cooked, the method of preparation' is a constant conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, perfected, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were epicenters of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just 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
Nearly on countless corners, there are little shops and kiosks – lesser-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can visit a simple 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 freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and involved. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however say that their children are unwilling to take up the craft.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions 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 generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will encourage more people around the world to discover these tales and travel to the city to taste the gastronomic treasures of Lucknow.
