Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and tourists equally praising its superb cuisine.
Worldwide Recognition
Last month, UNESCO designated it as a Creative City of Gastronomy – adding it to a prestigious group of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it enters a international community of over 400 cities across over 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The honor "demonstrates its centuries-old culinary traditions and lively culinary scene," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city is little surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and diverse city – the capital of India's largest state – is finally in the limelight for what has always characterized its heart: an immense passion for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from waking up until night in many homes," states a local cultural expert. "And you are actually judged by the excellence 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 wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, evolved, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and carts – hidden delights that are immensely loved by the locals.
In the central district of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can head to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 presents unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and complicated. The cook 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 are often seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation are unwilling to learn the art.
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 true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people around the world to learn these narratives and travel to the city to taste the gastronomic treasures of Lucknow.
