Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and visitors alike praising its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a select roster of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it enters a international community of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The recognition "is a testament to its profound culinary traditions and lively food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
A City Defined by Food
The accolade for this historic city comes as little surprise to its inhabitants or dedicated food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is now in the limelight for what has consistently shaped its essence: an profound love for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from morning until night in most homes," notes a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and raised to sublime levels in their imperial kitchens.
These royal kitchens were hubs of culinary innovations, blending Iranian 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 developed. Legend has it that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters 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 dream for plant-based eaters.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are small establishments and stalls – hidden treasures that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can head to a unpretentious joint situated in the old city area of Aminabad. Nearly 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).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though express concern that their younger generation are unwilling to master the skill.
A renowned chef from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is anticipated, will encourage more people globally to learn these narratives and travel to the city to delight in the culinary delights of Lucknow.
