Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and tourists alike praising its superb cuisine.
A Global Honor
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – adding it to a prestigious list of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this title, it joins a international community of cities cities across more than 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The recognition "stands as proof of its profound culinary traditions and dynamic culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as little surprise to its inhabitants or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, lively, and diverse city – the capital of India's most populous state – is now in the spotlight for what has always characterized its soul: an profound devotion for food.
"'The day's menu, how will it be cooked' is a continued conversation from waking up until night in most homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that is produced in 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 renowned for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also created a repertoire 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 haven for vegetarians.
The local Baniya community's cuisine not only highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are little shops and stalls – hidden delights that are wildly favored by the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and demanding. The vendor beats 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 old city areas like Aminabad and Chowk. A number of however say that their children are unwilling to master the skill.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is hoped, will inspire more people around the world to learn these stories and visit the city to taste the gastronomic treasures of Lucknow.
