Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and travelers equally praising its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a international community of more than four hundred cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The honor "stands as proof of its centuries-old gastronomic legacy and vibrant gastronomic culture," as noted by a representative 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 highly sought-after list of 70 cities internationally.
A City Defined by Food
The honor for this historic city is hardly a shock to its residents or passionate food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has always characterized its heart: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a continued dialogue from morning until night in most homes," notes a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so soft 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 prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and kiosks – hidden treasures that are extremely favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and involved. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children are reluctant to learn the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people globally to explore these tales and experience the city to taste the culinary delights of Lucknow.
