Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and visitors equally celebrating its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a worldwide network of cities metropolises across more than 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".
The honor "demonstrates its centuries-old food heritage and vibrant gastronomic culture," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.
A City Defined by Food
The accolade for this time-honored city is no surprise to its residents or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO accolade, this cherished, chaotic, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has always shaped its essence: an profound devotion for food.
"'The day's menu, 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 assessed by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to sublime levels in their royal kitchens.
These imperial kitchens were centers of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and stalls – lesser-known delights that are wildly 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 incredibly soft buns slathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint operating in the historic quarter 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).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation are unwilling to learn the craft.
A renowned chef from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people globally to discover these stories and experience the city to taste the food wonders of Lucknow.
