Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and tourists alike swearing by its remarkable cuisine.
A Global Honor
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a international community of over 400 cities across over 100 countries committed to promoting "innovation as a driver of sustainable urban development".
The honor "is a testament to its profound food heritage and dynamic gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city comes as no surprise to its locals or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this beloved, lively, and diverse city – the capital of India's largest state – is at last in the spotlight for what has consistently defined its heart: an unparalleled passion for food.
"'What's for dinner, how will it be cooked' is a ongoing dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, evolved, and taken to extraordinary levels in their imperial kitchens.
These royal kitchens were epicenters of food experimentation, blending 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 fashioned. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 doesn't just highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are tiny kiosks and carts – lesser-known delights that are extremely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can visit a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and complicated. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though note that their children do not want to take up the craft.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it among the best 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 hidden eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will encourage more people worldwide to discover these stories and visit the city to savour the culinary delights of Lucknow.
