Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and travelers equally celebrating its exquisite cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select list of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it enters a worldwide network of cities urban centers across more than 100 countries focused on promoting "artistic expression as a key factor of sustainable urban development".
The accolade "demonstrates its deep-rooted gastronomic legacy and dynamic culinary scene," according to a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The honor for this venerable city comes as no surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and diverse city – the capital of India's biggest state – is now in the spotlight for what has consistently defined its heart: an profound love for food.
"'What's for dinner, how should it be prepared' is a constant discussion from morning until night in most homes," explains a local cultural expert. "And you are often judged by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, evolved, and raised to exquisite levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are little shops and stalls – hidden treasures that are immensely favored by the locals.
In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and complicated. The artisan beats the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their younger generation are reluctant to learn the craft.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to discover these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
