Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike praising its superb cuisine.
A Global Honor
Recently, UNESCO honored it as a Creative City of Gastronomy – adding it to a select roster of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it joins a global network of cities metropolises across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The recognition "demonstrates its profound food heritage and vibrant food ecosystem," according to a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city arrives as little surprise to its locals or passionate food lovers. Many share the view that it is "better late than never".
With the UNESCO accolade, this cherished, lively, and vibrant city – the capital of India's biggest state – is finally in the global gaze for what has always defined its soul: an unparalleled devotion for food.
"'The day's menu, how will it be cooked' is a ongoing discussion from morning until going to bed in most homes," states a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, evolved, and taken to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of food experimentation, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also built up 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 also a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and stalls – lesser-known delights that are immensely loved by the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns covered in hand-churned white butter.
For breakfast, one can head to a no-frills joint located in the old city area of Aminabad. Almost 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).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though note that their children do not want to take up the art.
A renowned chef from Lucknow has noted that the city's profound food legacy puts 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 under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is believed, will motivate more people worldwide to discover these tales and experience the city to taste the gastronomic treasures of Lucknow.
