Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and travelers equally celebrating its remarkable cuisine.
A Global Honor
Last month, UNESCO designated it as a Creative City of Gastronomy – including it in a exclusive list of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it enters a worldwide network of over 400 metropolises across more than 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "stands as proof of its deep-rooted gastronomic legacy and dynamic food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The recognition for this historic city comes as hardly a shock to its residents or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the capital of India's largest state – is finally in the limelight for what has perennially characterized its essence: an unparalleled devotion for food.
"'The day's menu, how should it be prepared' is a constant discussion from morning until night in most homes," notes 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 Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and taken to sublime levels in their royal kitchens.
These royal kitchens were epicenters of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and carts – lesser-known delights that are extremely favored by the locals.
In the city center of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can visit a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 technique of making it is precise and complicated. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however express concern that their children are unwilling to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will motivate more people globally to discover these tales and travel to the city to delight in the culinary delights of Lucknow.
