Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and tourists alike celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, Unesco honored it as a Creative City of Gastronomy – adding it to a prestigious group of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a international community of over 400 urban centers across more than 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".
The accolade "demonstrates its deep-rooted gastronomic legacy and lively culinary scene," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as hardly a shock to its inhabitants or dedicated food lovers. Many echo the view that it is "better late than never".
With the UNESCO accolade, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has always characterized its soul: an immense devotion for food.
"'The day's menu, the method of preparation' is a ongoing discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
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 singular take on biryani that were invented, evolved, and raised to exquisite levels in their royal kitchens.
These kitchens of the nobility were epicenters of food experimentation, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the cooks 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
Besides the well-known kebabs and biryani, the culinary masters also developed a vast array 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 additionally a vegetarian's paradise.
The local Baniya community's cuisine not only showcases seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are tiny kiosks and kiosks – little-known delights that are wildly popular with the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can head to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, 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 presents remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and involved. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though express concern that their younger generation are reluctant to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people globally to discover these narratives and visit the city to taste the food wonders of Lucknow.
