Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and visitors alike praising its superb cuisine.
An International Accolade
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a select roster of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a international community of over 400 metropolises across more than 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".
The recognition "is a testament to its profound food heritage and vibrant food ecosystem," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this venerable city is little surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO accolade, this adored, bustling, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has consistently shaped its heart: an immense devotion for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so fine 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 prepared on a gentle, leisurely heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and carts – hidden delights that are immensely popular with the locals.
In the city center of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and complicated. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children are reluctant to take up the skill.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people globally to discover these narratives and visit the city to delight in the gastronomic treasures of Lucknow.
