Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and travelers alike swearing by its remarkable cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a Creative City of Gastronomy – placing it on a select roster of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it joins a global network of cities urban centers across over 100 countries focused on promoting "innovation as a driver of city development that is sustainable".
The honor "is a testament to its deep-rooted food heritage and dynamic food ecosystem," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city comes as no surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and eclectic city – the administrative center of India's largest state – is now in the global gaze for what has always shaped its essence: an immense devotion for food.
"'What will be cooked, how will it be cooked' is a continued discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their opulent kitchens.
These royal kitchens were centers of food experimentation, merging Persian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are small establishments and stalls – hidden delights that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
For breakfast, one can visit a simple joint situated in the old city area of Aminabad. Almost 150 years after it was founded, 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 treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and complicated. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but say that their children are unwilling to learn the craft.
A renowned chef from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is hoped, will encourage more people worldwide to explore these stories and travel to the city to delight in the food wonders of Lucknow.
