Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike praising its remarkable cuisine.
Worldwide Recognition
Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it joins a worldwide network of over 400 cities across over 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".
The accolade "demonstrates its centuries-old food heritage and vibrant culinary scene," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
A City Defined by Food
The honor for this historic city arrives as no surprise to its locals or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, chaotic, and eclectic city – the capital of India's most populous state – is at last in the global gaze for what has always defined its heart: an unparalleled love for food.
"'What will be cooked, the method of preparation' is a constant conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, perfected, and taken to exquisite levels in their royal kitchens.
These royal kitchens were centers of gastronomic creativity, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are little shops and stalls – little-known delights that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can visit a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and complicated. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their children are reluctant to take up the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people around the world to learn these tales and experience the city to savour the food wonders of Lucknow.
