Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a global network of cities metropolises across more than 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".
The recognition "demonstrates its centuries-old culinary traditions and dynamic culinary scene," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The honor for this historic city comes as little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, lively, and diverse city – the administrative center of India's biggest state – is at last in the limelight for what has perennially defined its heart: an profound devotion for food.
"'What will be cooked, the method of preparation' is a constant dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, evolved, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were centers of food experimentation, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are small establishments and carts – lesser-known gems that are immensely favored by the locals.
In the central district of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, 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 boasts unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and involved. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however note that their younger generation are unwilling to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to explore these tales and travel to the city to taste the culinary delights of Lucknow.
