Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and visitors equally swearing by its remarkable cuisine.
An International Accolade
Last month, UNESCO recognised it as a Creative City of Gastronomy – placing it on a exclusive list of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a worldwide network of cities metropolises across more than 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".
The honor "demonstrates its profound food heritage and dynamic culinary scene," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The accolade for this historic city comes as no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "better late than never".
With the UNESCO designation, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently shaped its heart: an profound passion for food.
"'The day's menu, how should it be prepared' is a constant dialogue from morning until night in many homes," states a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, refined, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were epicenters of food experimentation, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required 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 gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are little shops and kiosks – hidden delights that are immensely favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 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 boasts special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation are unwilling to learn the craft.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people worldwide to learn these stories and experience the city to taste the food wonders of Lucknow.
