Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and visitors alike celebrating its superb cuisine.
Worldwide Recognition
Recently, Unesco honored it as a Creative City of Gastronomy – including it in a select roster of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of cities cities across more than 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".
The accolade "is a testament to its profound gastronomic legacy and dynamic gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as little surprise to its locals or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, lively, and diverse city – the administrative center of India's largest state – is at last in the global gaze for what has always defined its soul: an immense passion for food.
"'The day's menu, how should it be prepared' is a constant conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and raised to exquisite levels in their imperial kitchens.
These imperial kitchens were epicenters of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also created a vast array 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 not only showcases fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are small establishments and carts – lesser-known gems that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can make their way to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand 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 savored in the winter. The method of making it is precise and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though express concern that their children do not want to master the craft.
A celebrity chef from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is hoped, will inspire more people globally to explore these tales and travel to the city to taste the culinary delights of Lucknow.
