Tempting kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists equally celebrating its superb cuisine.
A Global Honor
Recently, UNESCO recognised it as a Creative City of Gastronomy – including it in a exclusive group of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it enters a international community of over 400 metropolises across more than 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".
The honor "demonstrates its profound culinary traditions and lively food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The accolade for this venerable city comes as hardly a shock to its locals or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, chaotic, and diverse city – the administrative center of India's largest state – is now in the spotlight for what has perennially defined its heart: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a ongoing discussion from waking up until night in most homes," notes a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, refined, and elevated to exquisite levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are small establishments and kiosks – little-known delights that are immensely favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can visit a simple joint situated 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).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and involved. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their children do not want to take up the art.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people globally to explore these narratives and experience the city to taste the food wonders of Lucknow.
