Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and tourists equally celebrating its exquisite cuisine.
Worldwide Recognition
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this title, it joins a worldwide network of more than four hundred urban centers across over 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".
The accolade "stands as proof of its profound gastronomic legacy and dynamic culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is no surprise to its residents or dedicated food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, chaotic, and vibrant city – the capital of India's largest state – is now in the spotlight for what has perennially shaped its essence: an immense love for food.
"'What's for dinner, the method of preparation' is a continued conversation from morning until night in most homes," notes a local cultural expert. "And you are actually assessed by the quality of food that emerges from 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 melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were hubs of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the most significant 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 securely sealed with dough.
Beyond Kebabs and Biryani
Apart from 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 sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are little shops and carts – lesser-known gems that are extremely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 boasts unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and involved. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On chilly 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 master the art.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to discover these tales and experience the city to taste the gastronomic treasures of Lucknow.
