Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and visitors alike praising its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it enters a international community of more than four hundred metropolises across more than 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The honor "stands as proof of its deep-rooted culinary traditions and vibrant culinary scene," according to a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
An Urban Center with a Culinary Soul
The honor for this historic city comes as little surprise to its residents or dedicated food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and vibrant city – the capital of India's most populous state – is now in the spotlight for what has always defined its heart: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a constant conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, refined, and taken to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are small establishments and carts – hidden gems that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with fluffy buns covered in hand-churned white butter.
To start the day, one can make their way to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, 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 seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and demanding. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though express concern that their younger generation do not want to learn the skill.
A celebrity chef from Lucknow has noted that the city's rich food legacy positions it right on top 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 lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is hoped, will inspire more people worldwide to explore these tales and travel to the city to taste the gastronomic treasures of Lucknow.
