Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally celebrating its remarkable cuisine.
A Global Honor
Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a select list of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it joins a international community of over 400 metropolises across over 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".
The recognition "is a testament to its centuries-old culinary traditions and dynamic gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city is no surprise to its locals or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has consistently shaped its soul: an immense love for food.
"'The day's menu, the method of preparation' is a continued discussion from waking up 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 the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, evolved, and taken to exquisite levels in their royal kitchens.
These royal kitchens were hubs of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed 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 low, slow heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also developed a vast array 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 additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and kiosks – little-known treasures that are immensely loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with fluffy buns covered in hand-churned white butter.
In the morning, one can visit a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and complicated. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though note that their children are reluctant to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is hoped, will motivate more people around the world to explore these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
