Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors alike praising its superb cuisine.
An International Accolade
Recently, Unesco recognised it as a Creative City of Gastronomy – including it in a select list of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it enters a worldwide network of cities urban centers across more than 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The recognition "demonstrates its deep-rooted culinary traditions and dynamic gastronomic culture," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the capital of India's most populous state – is at last in the spotlight for what has consistently defined its heart: an profound passion for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from morning until night in many homes," notes a local cultural expert. "And you are often judged by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of food experimentation, merging Iranian and indigenous 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. The story goes that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about 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 distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and carts – hidden gems that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and demanding. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but say that their younger generation are reluctant to learn the art.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will inspire more people worldwide to discover these tales and visit the city to savour the culinary delights of Lucknow.
