Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and visitors equally praising its exquisite cuisine.
A Global Honor
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a select roster of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a international community of cities metropolises across more than 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "demonstrates its centuries-old gastronomic legacy and vibrant gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The honor for this time-honored city is little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has always defined its soul: an profound passion for food.
"'The day's menu, how should it be prepared' is a constant conversation from morning until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were hubs of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and carts – lesser-known gems that are extremely loved by the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can visit a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their children do not want to take up the skill.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people globally to explore these tales and visit the city to delight in the culinary delights of Lucknow.
