Tempting kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and visitors equally praising its exquisite cuisine.
A Global Honor
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a international community of over 400 cities across over 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".
The honor "stands as proof of its profound food heritage and vibrant culinary scene," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as little surprise to its residents or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, bustling, and vibrant city – the administrative center of India's biggest state – is finally in the spotlight for what has always defined its soul: an profound passion for food.
"'What's for dinner, the method of preparation' is a constant conversation from waking up until night in many homes," notes a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, refined, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of gastronomic creativity, merging Persian 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 created. The story goes that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous 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 sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce 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 kiosks – little-known treasures that are extremely loved by the locals.
In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and involved. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation are unwilling to master the craft.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will encourage more people globally to learn these stories and visit the city to taste the culinary delights of Lucknow.
