Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike praising its superb cuisine.
Worldwide Recognition
Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it joins a international community of over 400 cities across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The accolade "stands as proof of its profound food heritage and dynamic gastronomic culture," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as hardly a shock to its residents or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's most populous state – is finally in the global gaze for what has consistently defined its soul: an immense passion for food.
"'What will be cooked, the method of preparation' is a ongoing conversation from morning until night in many homes," states a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, perfected, and elevated to sublime levels in their opulent kitchens.
These imperial kitchens were epicenters of gastronomic creativity, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and 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-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are little shops and stalls – hidden gems that are immensely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can head to a unpretentious joint located 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 boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and involved. The cook beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though say that their younger generation are reluctant to master the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to explore these tales and travel to the city to delight in the culinary delights of Lucknow.
