Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and travelers equally praising its exquisite cuisine.
A Global Honor
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a global network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".
The recognition "stands as proof of its profound gastronomic legacy and vibrant culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The recognition for this historic city arrives as little surprise to its residents or passionate food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the capital of India's largest state – is finally in the limelight for what has always characterized its essence: an immense devotion for food.
"'What will be cooked, how will it be cooked' is a continued conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, refined, and elevated to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of food experimentation, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the cooks also built up 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 also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and stalls – lesser-known treasures that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but note that their children do not want to master the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people globally to explore these narratives and travel to the city to taste the food wonders of Lucknow.
