Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and travelers alike celebrating its exquisite cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a select roster of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a global network of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The honor "stands as proof of its deep-rooted gastronomic legacy and lively culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally.
A City Defined by Food
The recognition for this time-honored city is no surprise to its locals or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO accolade, this beloved, lively, and vibrant city – the capital of India's largest state – is now in the limelight for what has perennially defined its soul: an profound passion for food.
"'The day's menu, how will it be cooked' is a continued discussion from morning until night in most homes," notes a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of food experimentation, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are tiny kiosks and kiosks – lesser-known delights that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.
For breakfast, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and involved. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though say that their children are reluctant to take up the craft.
A celebrity chef from Lucknow has frequently stated 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 occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is believed, will encourage more people around the world to explore these tales and experience the city to taste the gastronomic treasures of Lucknow.
