Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists equally praising its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a international community of more than four hundred cities across more than 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The honor "demonstrates its centuries-old gastronomic legacy and lively culinary scene," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities around the world.
A City Defined by Food
The honor for this time-honored city comes as no surprise to its locals or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's largest state – is finally in the limelight for what has consistently shaped its soul: an profound love for food.
"'What's for dinner, the method of preparation' is a continued dialogue from waking up until night in most homes," notes a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, refined, and taken to sublime levels in their royal kitchens.
These royal kitchens were epicenters of food experimentation, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also created a collection 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 additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and carts – lesser-known gems that are wildly popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can visit a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however say that their younger generation do not want to master the art.
A renowned chef from Lucknow has noted that the city's profound food legacy places 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 lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people around the world to discover these narratives and visit the city to taste the gastronomic treasures of Lucknow.
