Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally swearing by its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a exclusive roster of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a international community of over 400 cities across more than 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The recognition "demonstrates its profound gastronomic legacy and lively gastronomic culture," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city comes as hardly a shock to its inhabitants or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this adored, lively, and vibrant city – the capital of India's most populous state – is at last in the global gaze for what has always defined its heart: an immense passion for food.
"'What's for dinner, how will it be cooked' is a ongoing dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, refined, and raised to extraordinary levels in their royal kitchens.
These imperial kitchens were centers of gastronomic creativity, blending Persian and local 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. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so fine that it needed 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 pot's lid securely closed with dough.
Beyond Kebabs and Biryani
In addition to the obvious 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 sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and stalls – little-known gems that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
To start the day, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation do not want to learn the art.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people globally to discover these stories and experience the city to taste the culinary delights of Lucknow.
