Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists equally praising its exquisite cuisine.
An International Accolade
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it enters a worldwide network of over 400 metropolises across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The accolade "demonstrates its deep-rooted gastronomic legacy and dynamic food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city is little surprise to its residents or dedicated food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO accolade, this cherished, chaotic, and vibrant city – the capital of India's largest state – is finally in the global gaze for what has always characterized its soul: an immense passion for food.
"'The day's menu, the method of preparation' is a continued conversation from waking up until night in many homes," states a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, refined, and taken to sublime levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and kiosks – hidden delights that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, 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 operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and involved. The cook beats the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though note that their children do not want to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people globally to learn these narratives and experience the city to savour the food wonders of Lucknow.
