Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and travelers equally celebrating its superb cuisine.
An International Accolade
In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a global network of cities metropolises across more than 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".
The accolade "demonstrates its centuries-old culinary traditions and dynamic gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers around the world.
A City Defined by Food
The honor for this venerable city comes as no surprise to its locals or avid food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the capital of India's largest state – is finally in the spotlight for what has consistently defined its soul: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, refined, and taken to extraordinary levels in their royal kitchens.
These imperial kitchens were epicenters of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also built up a vast array 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 vegetarian's paradise.
The local Baniya community's cuisine not only highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are tiny kiosks and stalls – lesser-known gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can head to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was set up, 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 frothy dessert available in the winter. The technique of making it is precise and complicated. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though say that their children are unwilling 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 significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people globally to discover these narratives and travel to the city to savour the gastronomic treasures of Lucknow.
