Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and visitors alike swearing by its exquisite cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a worldwide network of cities cities across more than 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The accolade "demonstrates its profound food heritage and vibrant gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this venerable city is no surprise to its locals or passionate food lovers. Many share the view that it is "better late than never".
With the UNESCO accolade, this cherished, lively, and diverse city – the administrative center of India's largest state – is at last in the limelight for what has perennially shaped its essence: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until night in most homes," explains a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were epicenters of food experimentation, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and kiosks – lesser-known gems that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
To start the day, one can visit a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and involved. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children are reluctant to master the art.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people around the world to learn these tales and visit the city to savour the food wonders of Lucknow.
