Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and visitors equally praising its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – including it in a prestigious list of world cities and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a international community of more than four hundred cities across more than 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".
The honor "is a testament to its centuries-old culinary traditions and dynamic gastronomic culture," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city is little surprise to its residents or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and diverse city – the administrative center of India's most populous state – is now in the limelight for what has always characterized its soul: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a constant conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, evolved, and raised to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also built up 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 only about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and carts – little-known delights that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can visit a simple joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and involved. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their younger generation are reluctant to master the art.
A renowned 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 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 family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people worldwide to explore these stories and visit the city to taste the culinary delights of Lucknow.
