Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and travelers equally celebrating its superb cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a international community of more than four hundred metropolises across over 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The honor "stands as proof of its centuries-old culinary traditions and lively food ecosystem," according to a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities around the world.
A City Defined by Food
The accolade for this historic city comes as little surprise to its locals or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and diverse city – the capital of India's most populous state – is now in the global gaze for what has perennially shaped its essence: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a continued discussion from morning until going to bed in most homes," states a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, perfected, and raised to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are small establishments and carts – little-known gems that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with fluffy buns covered in freshly churned white butter.
To start the day, one can visit a simple joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and demanding. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but say that their children do not want to learn the art.
A renowned chef from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people worldwide to discover these stories and travel to the city to savour the culinary delights of Lucknow.
