Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and visitors alike praising its exquisite cuisine.
Worldwide Recognition
Recently, Unesco honored it as a Creative City of Gastronomy – placing it on a select group of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a global network of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".
The honor "is a testament to its centuries-old culinary traditions and vibrant culinary scene," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city comes as hardly a shock to its residents or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and diverse city – the administrative center of India's biggest state – is now in the limelight for what has consistently shaped its soul: an profound passion for food.
"'The day's menu, the method of preparation' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, perfected, and raised to extraordinary levels in their imperial kitchens.
These royal kitchens were centers of food experimentation, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also created a repertoire 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 traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are small establishments and stalls – lesser-known treasures that are wildly popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and demanding. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their children do not want to learn the art.
A renowned chef from Lucknow has noted that the city's rich food legacy places 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 under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people around the world to learn these narratives and travel to the city to taste the culinary delights of Lucknow.
