Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers alike praising its superb cuisine.
An International Accolade
Recently, UNESCO honored it as a Creative City of Gastronomy – including it in a prestigious group of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this status, it joins a worldwide network of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".
The honor "is a testament to its centuries-old food heritage and lively food ecosystem," as noted by a spokesperson 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 coveted list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city is little surprise to its inhabitants or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, lively, and eclectic city – the administrative center of India's most populous state – is finally in the global gaze for what has perennially characterized its heart: an immense passion for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and elevated to exquisite levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists 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 chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
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 rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are small establishments and carts – little-known gems that are wildly loved by the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and involved. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their children are unwilling to learn the art.
A renowned chef from Lucknow has often said that the city's profound 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 generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people worldwide to explore these tales and experience the city to taste the food wonders of Lucknow.
