Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists alike swearing by its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a prestigious list of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it joins a global network of cities cities across over 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".
The accolade "is a testament to its centuries-old food heritage and lively food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The honor for this historic city comes as hardly a shock to its inhabitants or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is now in the spotlight for what has perennially defined its essence: an profound devotion for food.
"'The day's menu, the method of preparation' is a continued discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, perfected, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with a flour paste.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and stalls – hidden treasures that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and involved. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but note that their children are reluctant to take up the craft.
A renowned chef from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will motivate more people around the world to learn these narratives and experience the city to taste the food wonders of Lucknow.
