Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and travelers equally celebrating its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of more than four hundred urban centers across over 100 countries committed to promoting "innovation as a driver of sustainable urban development".
The recognition "demonstrates its centuries-old gastronomic legacy and dynamic culinary scene," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city arrives as no surprise to its residents or passionate food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO accolade, this beloved, lively, and eclectic city – the administrative center of India's biggest state – is now in the global gaze for what has perennially characterized its essence: an profound passion for food.
"'What will be cooked, how will it be cooked' is a ongoing dialogue from waking up until night in many homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
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 distinctive take on biryani that were created, perfected, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of food experimentation, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are little shops and carts – hidden gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can visit a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and demanding. The cook beats the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however say that their children are reluctant 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 true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to explore these stories and travel to the city to savour the culinary delights of Lucknow.
