Tempting kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and travelers equally praising its exquisite cuisine.
A Global Honor
Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a select roster of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a worldwide network of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The recognition "demonstrates its centuries-old gastronomic legacy and vibrant food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this venerable city arrives as no surprise to its locals or passionate food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is now in the spotlight for what has perennially defined its essence: an unparalleled devotion for food.
"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, evolved, and raised to extraordinary levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks 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.
A Diverse Culinary Landscape
Apart from the obvious 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 not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests 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 tiny kiosks and stalls – hidden gems that are extremely popular with the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a simple joint situated in the historic quarter 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).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their younger generation are reluctant to master the art.
A renowned chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will encourage more people around the world to discover these narratives and experience the city to taste the food wonders of Lucknow.
