Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and travelers alike celebrating its superb cuisine.
An International Accolade
Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a international community of cities urban centers across more than 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".
The accolade "stands as proof of its centuries-old food heritage and dynamic culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city is little surprise to its inhabitants or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and eclectic city – the capital of India's biggest state – is at last in the global gaze for what has perennially characterized its essence: an immense passion for food.
"'The day's menu, the method of preparation' is a continued dialogue from waking up until night in many homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, perfected, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the cooks also created a vast array 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 additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are small establishments and carts – lesser-known treasures that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and involved. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however express concern that their younger generation do not want to master the skill.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is believed, will motivate more people worldwide to explore these tales and visit the city to taste the food wonders of Lucknow.
