Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists equally swearing by its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a select group of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it enters a worldwide network of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".
The accolade "is a testament to its profound food heritage and vibrant culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities internationally.
A City Defined by Food
The honor for this historic city is 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 vibrant city – the capital of India's most populous state – is now in the global gaze for what has always shaped its heart: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a ongoing dialogue from waking up until night in most homes," explains 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 Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, perfected, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Iranian 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. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are tiny kiosks and stalls – little-known treasures that are extremely favored by the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can visit a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 presents remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and demanding. The cook beats the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however say that their children do not want to take up the art.
A renowned chef from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is hoped, will motivate more people around the world to discover these tales and travel to the city to taste the gastronomic treasures of Lucknow.
