Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists alike praising its superb cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – placing it on a exclusive group of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a global network of more than four hundred metropolises across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The honor "stands as proof of its deep-rooted food heritage and vibrant culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The honor for this venerable city is little surprise to its inhabitants or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, bustling, and vibrant city – the administrative center of India's largest state – is finally in the spotlight for what has always characterized its heart: an unparalleled love for food.
"'What will be cooked, how will it be cooked' is a ongoing conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually evaluated by the quality 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 wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were epicenters of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so fine 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 pot's lid securely closed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are little shops and carts – lesser-known treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and complicated. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are unwilling to take up the art.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will motivate more people around the world to discover these stories and travel to the city to delight in the culinary delights of Lucknow.
