Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and travelers alike praising its remarkable cuisine.
An International Accolade
In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – including it in a exclusive group of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it joins a global network of more than four hundred urban centers across over 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".
The accolade "is a testament to its centuries-old food heritage and lively culinary scene," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities internationally.
A City Defined by Food
The honor for this historic city is little surprise to its locals or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO accolade, this adored, lively, and eclectic city – the capital of India's biggest state – is now in the limelight for what has always shaped its essence: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a constant conversation from waking up until night in many homes," states a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were epicenters of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous 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 ground the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and kiosks – little-known treasures that are immensely popular with the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can visit a simple joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation are unwilling to master the art.
A celebrity chef from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest 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 worldwide honor, it is hoped, will motivate more people around the world to learn these tales and visit the city to savour the culinary delights of Lucknow.
