Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally swearing by its superb cuisine.
A Global Honor
Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a select group of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a international community of over 400 metropolises across over 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".
The accolade "stands as proof of its profound gastronomic legacy and vibrant food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as hardly a shock to its residents or passionate food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the capital of India's largest state – is finally in the global gaze for what has consistently shaped its essence: an profound passion for food.
"'The day's menu, the method of preparation' is a continued dialogue from morning until night in many homes," explains a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are little shops and kiosks – hidden delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can head to a no-frills joint situated in the historic quarter 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).
Safeguarding a Culinary Heritage
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and involved. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but note that their children do not want to master the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is hoped, will encourage more people worldwide to explore these narratives and travel to the city to savour the food wonders of Lucknow.
