Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and tourists alike celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – placing it on a prestigious group of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".
The accolade "stands as proof of its profound gastronomic legacy and lively gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city is little surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, chaotic, and vibrant city – the capital of India's biggest state – is at last in the spotlight for what has always characterized its soul: an immense passion for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and raised to sublime levels in their opulent kitchens.
These royal kitchens were hubs of food experimentation, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also created a repertoire 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 also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and kiosks – little-known gems that are extremely popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can visit a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and involved. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation do not want to master the craft.
A celebrity chef from Lucknow has often said that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will inspire more people globally to explore these stories and experience the city to delight in the culinary delights of Lucknow.
