Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists alike celebrating its superb cuisine.
A Global Honor
Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a global network of cities metropolises across over 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".
The accolade "is a testament to its profound culinary traditions and vibrant food ecosystem," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is little surprise to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO accolade, this adored, lively, and eclectic city – the capital of India's biggest state – is at last in the spotlight for what has consistently defined its heart: an immense love for food.
"'The day's menu, the method of preparation' is a constant discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, refined, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so silky 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 gentle, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are little shops and kiosks – little-known delights that are immensely favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.
For breakfast, one can make their way to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and involved. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their children are unwilling to learn the art.
A renowned chef from Lucknow has often said that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit 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 – influenced by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to learn these stories and visit the city to savour the gastronomic treasures of Lucknow.
