Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and travelers equally praising its exquisite cuisine.
A Global Honor
Recently, UNESCO honored it as a Creative City of Gastronomy – placing it on a exclusive list of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this status, it joins a worldwide network of more than four hundred metropolises across over 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The accolade "stands as proof of its centuries-old gastronomic legacy and vibrant food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city is no surprise to its locals or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, chaotic, and vibrant city – the administrative center of India's most populous state – is now in the spotlight for what has always shaped its essence: an profound passion for food.
"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, evolved, and raised to extraordinary levels in their imperial kitchens.
These royal kitchens were centers of food experimentation, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also developed a vast array 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 additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are tiny kiosks and carts – hidden delights that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and involved. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but express concern that their children are reluctant to take up the art.
A celebrity chef from Lucknow has noted that the city's profound 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 build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is believed, will motivate more people worldwide to explore these tales and experience the city to savour the food wonders of Lucknow.
