Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and tourists equally celebrating its remarkable cuisine.
A Global Honor
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it enters a worldwide network of cities urban centers across over 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The honor "stands as proof of its centuries-old gastronomic legacy and lively gastronomic culture," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this venerable city is hardly a shock to its locals or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO recognition, this beloved, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has perennially characterized its heart: an profound passion for food.
"'The day's menu, how will it be cooked' is a ongoing dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, perfected, and raised to extraordinary levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His cooks processed 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-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are small establishments and stalls – hidden delights that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and demanding. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though express concern that their younger generation do not want to master the art.
A renowned chef from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people around the world to explore these stories and experience the city to taste the culinary delights of Lucknow.
