Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and tourists alike praising its exquisite cuisine.
Worldwide Recognition
Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a driver of city development that is sustainable".
The recognition "demonstrates its deep-rooted food heritage and lively food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as hardly a shock to its inhabitants or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has always characterized its soul: an profound love for food.
"'What will be cooked, how should it be prepared' is a constant conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and elevated to sublime levels in their royal kitchens.
These royal kitchens were epicenters of gastronomic creativity, merging Iranian and native 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 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 fine that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are little shops and stalls – hidden treasures that are extremely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and demanding. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but note that their children are reluctant to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is hoped, will encourage more people around the world to discover these tales and travel to the city to taste the culinary delights of Lucknow.
