Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and visitors alike swearing by its superb cuisine.
An International Accolade
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it joins a global network of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".
The accolade "stands as proof of its deep-rooted culinary traditions and dynamic gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this venerable city comes as hardly a shock to its locals or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has always characterized its essence: an profound passion for food.
"'What will be cooked, how will it be cooked' is a ongoing discussion from morning until going to bed in most homes," states a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and taken to sublime levels in their royal kitchens.
These imperial kitchens were epicenters of food experimentation, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are small establishments and carts – hidden gems that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can visit a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was founded, 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 offers unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation do not want to master the craft.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts 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 build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will encourage more people globally to explore these stories and experience the city to delight in the culinary delights of Lucknow.
