Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike swearing by its remarkable cuisine.
Worldwide Recognition
Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it enters a global network of over 400 metropolises across over 100 countries focused on promoting "innovation as a driver of city development that is sustainable".
The recognition "is a testament to its profound food heritage and vibrant gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this historic city arrives as little surprise to its inhabitants or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's most populous state – is finally in the global gaze for what has perennially defined its heart: an immense passion for food.
"'What will be cooked, how should it be prepared' is a continued discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and elevated to extraordinary levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps 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 securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are small establishments and stalls – little-known treasures that are wildly favored by the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can head to a simple joint situated in the old city area of Aminabad. Almost 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).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and complicated. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however note that their children do not want to learn the craft.
A celebrity chef from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is hoped, will inspire more people worldwide to learn these stories and travel to the city to taste the food wonders of Lucknow.
