Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally celebrating its remarkable cuisine.
Worldwide Recognition
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a international community of cities cities across more than 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".
The honor "is a testament to its centuries-old culinary traditions and dynamic culinary scene," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations worldwide.
A City Defined by Food
The honor for this historic city arrives as little surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and vibrant city – the capital of India's biggest state – is at last in the limelight for what has consistently characterized its soul: an immense love for food.
"'What's for dinner, how should it be prepared' is a continued discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and elevated to sublime levels in their imperial kitchens.
These imperial kitchens were centers of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and stalls – little-known gems that are wildly loved by the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 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).
Safeguarding a Culinary Heritage
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and complicated. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children are unwilling to master the skill.
A renowned chef from Lucknow has often said that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is hoped, will encourage more people around the world to learn these tales and travel to the city to delight in the culinary delights of Lucknow.
