Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and travelers equally praising its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a global network of cities urban centers across more than 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".
The accolade "is a testament to its deep-rooted gastronomic legacy and vibrant food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city is hardly a shock to its residents or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, lively, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has consistently defined its essence: an immense passion for food.
"'What's for dinner, how will it be cooked' is a constant conversation from morning until night in most homes," states a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, evolved, and raised to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of food experimentation, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to 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 sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and kiosks – hidden treasures that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint operating 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).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but say that their children are unwilling to master the art.
A celebrity chef from Lucknow has frequently stated 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 occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is hoped, will motivate more people around the world to learn these narratives and travel to the city to savour the culinary delights of Lucknow.
