Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike celebrating its exquisite cuisine.
An International Accolade
Last month, UNESCO designated it as a Creative City of Gastronomy – adding it to a prestigious roster of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a global network of over 400 urban centers across more than 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The honor "stands as proof of its deep-rooted culinary traditions and vibrant gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The recognition for this time-honored city arrives as little surprise to its residents or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and diverse city – the administrative center of India's biggest state – is at last in the global gaze for what has perennially characterized its heart: an profound love for food.
"'What's for dinner, how will it be cooked' is a continued discussion from morning until night in most homes," explains a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and raised to exquisite levels in their opulent kitchens.
These royal kitchens were centers of gastronomic creativity, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are little shops and stalls – lesser-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation are reluctant to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will encourage more people globally to discover these stories and visit the city to delight in the culinary delights of Lucknow.
