Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and tourists alike celebrating its superb cuisine.
Worldwide Recognition
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a global network of over 400 urban centers across more than 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The recognition "demonstrates its deep-rooted gastronomic legacy and lively gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as little surprise to its inhabitants or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's largest state – is now in the spotlight for what has perennially shaped its soul: an unparalleled devotion for food.
"'What will be cooked, the method of preparation' is a continued conversation from morning until night in most homes," states a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, refined, and elevated to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so fine 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, leisurely heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich 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 haven for vegetarians.
The local Baniya community's cuisine not only celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are little shops and carts – little-known gems that are immensely loved by the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can make their way to a no-frills 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).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and complicated. The cook beats the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation are unwilling to learn the skill.
A renowned chef from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will inspire more people globally to discover these tales and visit the city to taste the culinary delights of Lucknow.
