Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and visitors equally swearing by its superb cuisine.
Worldwide Recognition
Recently, Unesco designated it as a Creative City of Gastronomy – adding it to a prestigious roster of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it joins a international community of over 400 metropolises across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The recognition "demonstrates its deep-rooted culinary traditions and dynamic culinary scene," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, lively, and diverse city – the capital of India's largest state – is at last in the limelight for what has consistently defined its heart: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a continued conversation from waking up until night in most homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, perfected, and taken to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so silky 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 prepared on a low, slow heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are small establishments and kiosks – lesser-known treasures that are extremely favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and demanding. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation are reluctant to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur 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 secret family recipes.
The international acclaim, it is anticipated, will inspire more people globally to learn these stories and travel to the city to taste the gastronomic treasures of Lucknow.
