Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally swearing by its exquisite cuisine.
An International Accolade
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a global network of over 400 urban centers across over 100 countries committed to promoting "innovation as a driver of city development that is sustainable".
The accolade "demonstrates its profound food heritage and vibrant culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.
A City Defined by Food
The honor for this venerable city is hardly a shock to its locals or dedicated food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, chaotic, and eclectic city – the capital of India's biggest state – is now in the global gaze for what has perennially characterized its essence: an immense love for food.
"'The day's menu, how will it be cooked' is a constant conversation from waking up until night in most homes," explains a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and elevated to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are little shops and stalls – little-known treasures that are wildly loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special 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 whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their children do not want to take up the art.
A renowned chef from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people globally to discover these stories and experience the city to delight in the gastronomic treasures of Lucknow.
