Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and travelers equally swearing by its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of world cities and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a international community of more than four hundred urban centers across over 100 countries committed to promoting "innovation as a driver of sustainable urban development".
The recognition "is a testament to its deep-rooted gastronomic legacy and dynamic 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 selected in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.
A City Defined by Food
The accolade for this historic city is no surprise to its locals or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has always defined its heart: an unparalleled devotion for food.
"'What will be cooked, how will it be cooked' is a constant dialogue from waking up until night in most homes," states a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and elevated to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so silky 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, slow heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are little shops and stalls – little-known delights that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and complicated. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation are unwilling to master the craft.
A celebrity chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit 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 generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to explore these tales and visit the city to savour the culinary delights of Lucknow.
