Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors equally swearing by its exquisite cuisine.
Worldwide Recognition
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it joins a international community of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The accolade "demonstrates its profound gastronomic legacy and dynamic gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The recognition for this historic city comes as little surprise to its residents or avid food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and diverse city – the administrative center of India's biggest state – is now in the limelight for what has always characterized its soul: an immense love for food.
"'What will be cooked, how should it be prepared' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and taken to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of food experimentation, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are little shops and stalls – little-known gems that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though note that their younger generation do not want to master the art.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will encourage more people globally to learn these tales and experience the city to taste the gastronomic treasures of Lucknow.
