Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and travelers equally praising its superb cuisine.
An International Accolade
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of world cities and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it enters a worldwide network of cities cities across over 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The honor "demonstrates its centuries-old gastronomic legacy and dynamic culinary scene," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The recognition for this venerable city comes as hardly a shock to its residents or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, lively, and vibrant city – the capital of India's largest state – is at last in the global gaze for what has consistently defined its soul: an profound passion for food.
"'What will be cooked, the method of preparation' is a constant dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and elevated to exquisite levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly 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 (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are little shops and stalls – little-known delights that are extremely favored by the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can visit a simple joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and involved. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however note that their younger generation do not want to learn the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people globally to discover these narratives and travel to the city to delight in the food wonders of Lucknow.
