Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and travelers alike praising its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a prestigious group of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a international community of cities cities across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".
The accolade "is a testament to its profound food heritage and lively culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The accolade for this venerable city is hardly a shock to its residents or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this cherished, chaotic, and vibrant city – the capital of India's largest state – is at last in the global gaze for what has always shaped its soul: an profound love for food.
"'What will be cooked, how will it be cooked' is a ongoing discussion from waking up until night in most homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were hubs of food experimentation, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also built up a collection 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are small establishments and carts – little-known treasures that are immensely loved by the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with hand-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 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 offers remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and involved. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their children are unwilling to master the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people worldwide to learn these stories and travel to the city to savour the culinary delights of Lucknow.
