Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and tourists alike praising its superb cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a Creative City of Gastronomy – including it in a exclusive group of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a international community of cities metropolises across more than 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "is a testament to its deep-rooted food heritage and vibrant gastronomic culture," as stated by a representative 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 prestigious list of seventy urban centers worldwide.
A City Defined by Food
The honor for this historic city comes as no surprise to its locals or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's biggest state – is at last in the limelight for what has always defined its soul: an profound passion for food.
"'What will be cooked, the method of preparation' is a constant dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, evolved, and elevated to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of food experimentation, blending 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 developed. Legend has it 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, kesar, and a blend of spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are small establishments and kiosks – lesser-known treasures that are wildly popular with the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, 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 boasts unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and involved. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though say that their children are reluctant to learn the craft.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people around the world to discover these stories and travel to the city to taste the gastronomic treasures of Lucknow.
