Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and travelers alike swearing by its exquisite cuisine.
A Global Honor
Last month, Unesco designated it as a Creative City of Gastronomy – placing it on a exclusive roster of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it enters a worldwide network of cities cities across over 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The accolade "demonstrates its profound culinary traditions and dynamic food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The accolade for this historic city is little surprise to its locals or avid food lovers. Many agree with the view that it is "better late than never".
With the UNESCO accolade, this cherished, lively, and vibrant city – the capital of India's biggest state – is at last in the spotlight for what has consistently defined its essence: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a ongoing dialogue from morning until night in most homes," explains a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and elevated to sublime levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so fine 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 prepared on a gentle, slow heat, with the container's cover securely closed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are little shops and carts – lesser-known treasures that are extremely loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can head to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation do not want to learn the craft.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people globally to learn these narratives and experience the city to savour the gastronomic treasures of Lucknow.
