Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and travelers equally swearing by its exquisite cuisine.
A Global Honor
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a select group of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it joins a worldwide network of cities metropolises across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The honor "demonstrates its deep-rooted gastronomic legacy and lively food ecosystem," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The accolade for this historic city comes as no surprise to its residents or passionate food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and eclectic city – the capital of India's most populous state – is finally in the limelight for what has consistently defined its soul: an immense love for food.
"'What's for dinner, the method of preparation' is a constant dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and raised to extraordinary levels in their imperial kitchens.
These royal kitchens were hubs of culinary innovations, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and stalls – little-known delights that are extremely loved by the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 offers special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however note that their younger generation do not want to take up the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people around the world to discover these stories and experience the city to delight in the culinary delights of Lucknow.
