Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and travelers alike praising its remarkable cuisine.
Worldwide Recognition
Last month, Unesco honored it as a Creative City of Gastronomy – including it in a exclusive roster of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a global network of more than four hundred urban centers across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".
The honor "is a testament to its profound food heritage and dynamic gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city arrives as little surprise to its locals or avid food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and vibrant city – the administrative center of India's largest state – is now in the limelight for what has consistently defined its essence: an immense passion for food.
"'What will be cooked, the method of preparation' is a constant discussion from waking up until night in most homes," states a local cultural expert. "And you are actually evaluated by the standard of food that comes out of 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 noted for its succulent kebabs and a distinctive take on biryani that were created, refined, and taken to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of food experimentation, 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. The story goes that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the well-known 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 sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are small establishments and stalls – hidden gems that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 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 boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their younger generation are unwilling to take up the skill.
A celebrity chef from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to learn these tales and experience the city to taste the culinary delights of Lucknow.
