Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and travelers alike swearing by its remarkable cuisine.
An International Accolade
Last month, UNESCO honored it as a Creative City of Gastronomy – adding it to a select group of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a international community of more than four hundred urban centers across over 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".
The accolade "is a testament to its profound gastronomic legacy and lively gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The recognition for this time-honored city is no surprise to its locals or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, chaotic, and eclectic city – the capital of India's most populous state – is finally in the global gaze for what has perennially characterized its essence: an profound passion for food.
"'What's for dinner, the method of preparation' is a ongoing conversation from waking up until night in most homes," states a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, perfected, and taken to exquisite levels in their imperial kitchens.
These imperial kitchens were epicenters of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also developed a repertoire 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are little shops and kiosks – hidden delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and involved. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children are reluctant to learn the art.
A renowned chef from Lucknow has frequently stated 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 occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people around the world to explore these tales and experience the city to taste the gastronomic treasures of Lucknow.
