Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally swearing by its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a Creative City of Gastronomy – including it in a exclusive roster of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a global network of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".
The recognition "stands as proof of its deep-rooted culinary traditions and vibrant food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as no surprise to its locals or avid food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, bustling, and diverse city – the administrative center of India's biggest state – is finally in the global gaze for what has consistently characterized its heart: an immense love for food.
"'What's for dinner, the method of preparation' is a continued dialogue from morning until going to bed in many homes," explains 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 Nawabi City – as it's widely known after its historic affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, evolved, and elevated to exquisite levels in their opulent 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 that period that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and stalls – hidden treasures that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and demanding. The vendor beats the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their younger generation do not want to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact 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 comes with a history – crafted by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will inspire more people worldwide to discover these stories and experience the city to savour the gastronomic treasures of Lucknow.
