Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and tourists equally praising its superb cuisine.
An International Accolade
In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The accolade "demonstrates its deep-rooted gastronomic legacy and dynamic culinary scene," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.
A City Defined by Food
The honor for this venerable city is little surprise to its inhabitants or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the global gaze for what has always characterized its essence: an profound love for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until night in many homes," notes a local cultural expert. "And you are actually evaluated by the quality 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 affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the biggest 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
Besides the well-known 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 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 not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and kiosks – lesser-known delights that are immensely popular with the locals.
In the central district of Hazratganj, throngs of people start assembling 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 pillowy soft buns slathered with freshly churned white butter.
To start the day, one can visit a no-frills joint located 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).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their younger generation do not want to master the craft.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people globally to learn these tales and travel to the city to savour the food wonders of Lucknow.
