Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike swearing by its remarkable cuisine.
An International Accolade
Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it joins a international community of cities cities across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The accolade "is a testament to its profound culinary traditions and lively food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The recognition for this venerable city comes as little surprise to its inhabitants or passionate food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has consistently defined its soul: an unparalleled love for food.
"'The day's menu, how will it be cooked' is a continued discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, refined, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably 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 container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also developed a repertoire 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 haven for vegetarians.
The local Baniya community's cuisine not only celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are tiny kiosks and stalls – lesser-known delights that are immensely loved by the locals.
In the central district 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 kulhads, along with incredibly soft buns slathered with hand-churned white butter.
To start the day, one can head to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and involved. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but note that their younger generation are reluctant to master the craft.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will motivate more people around the world to explore these tales and travel to the city to savour the culinary delights of Lucknow.
