Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike celebrating its superb cuisine.
A Global Honor
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a worldwide network of cities urban centers across over 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The accolade "is a testament to its profound gastronomic legacy 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 chosen in 2019 – to secure a position in this coveted list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is hardly a shock to its residents or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially characterized its soul: an profound love for food.
"'What's for dinner, 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 actually evaluated by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of food experimentation, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also offers the city its meticulously prepared 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 – lesser-known gems that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and demanding. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their younger generation do not want to take up the art.
A renowned chef from Lucknow has often said that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is believed, will inspire more people worldwide to explore these narratives and experience the city to taste the food wonders of Lucknow.
