Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and tourists equally swearing by its remarkable cuisine.
A Global Honor
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a worldwide network of cities cities across more than 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The recognition "stands as proof of its deep-rooted food heritage and vibrant food ecosystem," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
A City Defined by Food
The honor for this historic city is no surprise to its residents or dedicated food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this adored, bustling, and vibrant city – the capital of India's most populous state – is at last in the spotlight for what has always characterized its heart: an immense devotion for food.
"'What will be cooked, how should it be prepared' is a constant discussion from waking up until night in most homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were created, evolved, and raised to exquisite levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and carts – little-known gems that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can visit a simple joint located 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 boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and demanding. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though note that their younger generation do not want to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The global recognition, it is hoped, will inspire more people around the world to discover these narratives and travel to the city to delight in the culinary delights of Lucknow.
