Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and travelers alike celebrating its superb cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a worldwide network of cities urban centers across more than 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The honor "is a testament to its centuries-old gastronomic legacy and vibrant culinary scene," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as no surprise to its locals or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's biggest state – is now in the global gaze for what has perennially defined its heart: an profound love for food.
"'The day's menu, how will it be cooked' is a constant dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and raised to exquisite levels in their royal kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Persian and indigenous 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. The story goes that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also created a vast array 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and stalls – little-known treasures that are immensely favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can head to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and complicated. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however note that their children do not want to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people around the world to explore these narratives and travel to the city to savour the food wonders of Lucknow.
