Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally swearing by its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a exclusive roster of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it joins a worldwide network of more than four hundred metropolises across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".
The recognition "stands as proof of its centuries-old food heritage and dynamic food ecosystem," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The accolade for this venerable city arrives as hardly a shock to its residents or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has always shaped its essence: an unparalleled love for food.
"'The day's menu, how will it be cooked' is a constant discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and raised to exquisite levels in their imperial kitchens.
These imperial kitchens were epicenters of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had lost 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 biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are small establishments and stalls – lesser-known delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.
In the morning, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and involved. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their children are unwilling to take up the skill.
A celebrity chef from Lucknow has often said 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, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is hoped, will encourage more people around the world to discover these narratives and experience the city to savour the gastronomic treasures of Lucknow.
