Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike celebrating its superb cuisine.
Worldwide Recognition
Recently, Unesco designated it as a Creative City of Gastronomy – including it in a select roster of global cities and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it joins a global network of cities metropolises across over 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".
The accolade "is a testament to its profound culinary traditions and dynamic gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The recognition for this venerable city is hardly a shock to its residents or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and eclectic city – the administrative center of India's most populous state – is now in the limelight for what has always defined its essence: an immense passion for food.
"'The day's menu, the method of preparation' is a ongoing discussion from morning until night in most homes," explains a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, perfected, and raised to sublime levels in their imperial kitchens.
These imperial kitchens were hubs of gastronomic creativity, fusing 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 developed. The story goes that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are small establishments and stalls – little-known treasures that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can visit a no-frills joint situated in the historic quarter 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).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is precise and involved. The vendor beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but note that their children are reluctant to master the skill.
A renowned chef from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to learn these narratives and visit the city to delight in the culinary delights of Lucknow.
