Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and visitors alike praising its exquisite cuisine.
Worldwide Recognition
Last month, Unesco designated it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a international community of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a driver of development that sustains urban life".
The honor "is a testament to its deep-rooted culinary traditions and dynamic food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this venerable city comes as no surprise to its locals or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's largest state – is finally in the limelight for what has consistently defined its essence: an unparalleled passion for food.
"'What's for dinner, the method of preparation' is a continued dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, evolved, and taken to sublime levels in their imperial kitchens.
These kitchens of the nobility were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and carts – hidden delights that are wildly favored by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can head to a unpretentious 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 freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and complicated. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their children do not want to learn the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to explore these stories and experience the city to delight in the culinary delights of Lucknow.
