Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and visitors alike swearing by its remarkable cuisine.
A Global Honor
Recently, UNESCO designated it as a Creative City of Gastronomy – placing it on a select list of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a worldwide network of more than four hundred urban centers across over 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".
The recognition "stands as proof of its profound culinary traditions and dynamic food ecosystem," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.
A City Defined by Food
The recognition for this venerable city comes as little surprise to its locals or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, bustling, and vibrant city – the capital of India's most populous state – is at last in the spotlight for what has always defined its essence: an profound passion for food.
"'What's for dinner, the method of preparation' is a continued dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, evolved, and elevated to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and kiosks – lesser-known gems that are immensely popular with the locals.
In the central district of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can visit a unpretentious joint situated in the historic quarter 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 offers special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but note that their children are reluctant to learn the skill.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit 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 comes with a history – influenced by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is hoped, will motivate more people around the world to learn these tales and visit the city to taste the gastronomic treasures of Lucknow.
