Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and visitors alike swearing by its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a prestigious group of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it joins a international community of over 400 cities across over 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The accolade "is a testament to its deep-rooted food heritage and dynamic culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city is no surprise to its residents or avid food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, lively, and diverse city – the capital of India's most populous state – is at last in the global gaze for what has perennially defined its essence: an profound love for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, perfected, and raised to sublime levels in their opulent kitchens.
These imperial kitchens were hubs of food experimentation, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are tiny kiosks and kiosks – little-known gems that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can visit a simple joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular 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 remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and demanding. The artisan beats the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however express concern that their children do not want to master the skill.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will encourage more people worldwide to explore these stories and visit the city to savour the gastronomic treasures of Lucknow.
