Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and tourists equally celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, Unesco honored it as a Creative City of Gastronomy – adding it to a prestigious group of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of cities urban centers across over 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".
The recognition "demonstrates its deep-rooted culinary traditions and lively food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city arrives as no surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the capital of India's most populous state – is at last in the global gaze for what has consistently shaped its heart: an profound love for food.
"'The day's menu, the method of preparation' is a continued conversation from waking up until night in most homes," states a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of culinary innovations, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich 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 Baniya community's cuisine not only celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are little shops and kiosks – lesser-known gems that are extremely popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Nearly 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 presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and involved. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will motivate more people worldwide to explore these narratives and visit the city to taste the culinary delights of Lucknow.
