Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and visitors equally praising its exquisite cuisine.
Worldwide Recognition
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this title, it joins a worldwide network of more than four hundred metropolises across over 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The honor "demonstrates its centuries-old food heritage and dynamic food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The honor for this venerable city arrives as little surprise to its residents or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's most populous state – is now in the spotlight for what has consistently defined its essence: an immense devotion for food.
"'What's for dinner, the method of preparation' is a ongoing dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, evolved, and elevated to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy 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 vegetarian's paradise.
The local Baniya community's cuisine not only highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are tiny kiosks and kiosks – hidden delights that are extremely loved by the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and demanding. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though say that their younger generation do not want to learn the craft.
A renowned chef from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will inspire more people around the world to discover these tales and experience the city to delight in the food wonders of Lucknow.
