Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and tourists equally celebrating its superb cuisine.
Worldwide Recognition
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a select group of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this status, it joins a worldwide network of over 400 cities across more than 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The accolade "stands as proof of its deep-rooted culinary traditions and dynamic culinary scene," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as hardly a shock to its locals or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, bustling, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has consistently defined its heart: an immense devotion for food.
"'The day's menu, the method of preparation' is a constant dialogue from waking up until night in many homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and taken to extraordinary levels in their imperial kitchens.
These royal kitchens were centers of food experimentation, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so fine 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 prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and stalls – little-known delights that are extremely popular with the locals.
In the city center of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and demanding. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation do not want to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people globally to learn these tales and experience the city to taste the gastronomic treasures of Lucknow.
