Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally praising its superb cuisine.
A Global Honor
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it joins a global network of more than four hundred cities across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The accolade "stands as proof of its deep-rooted gastronomic legacy and lively gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city is little surprise to its locals or avid food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, bustling, and vibrant city – the capital of India's biggest state – is at last in the limelight for what has perennially characterized its heart: an immense passion for food.
"'What's for dinner, how should it be prepared' is a ongoing dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were centers of food experimentation, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so fine that it needed 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, slow heat, with the container's cover securely closed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are small establishments and stalls – lesser-known treasures that are extremely loved by the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and demanding. The artisan beats the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children are unwilling to learn the skill.
A renowned chef from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will encourage more people globally to learn these tales and experience the city to taste the gastronomic treasures of Lucknow.
