Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists alike praising its remarkable cuisine.
An International Accolade
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a global network of more than four hundred cities across over 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".
The recognition "demonstrates its profound culinary traditions and vibrant gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as little surprise to its locals or avid food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has perennially shaped its heart: an unparalleled love for food.
"'The day's menu, the method of preparation' is a continued conversation from waking up until night in many homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy 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 showcases seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are small establishments and stalls – little-known gems that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and demanding. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however express concern that their younger generation are unwilling to master the art.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to explore these tales and travel to the city to delight in the culinary delights of Lucknow.
