Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and travelers equally praising its superb cuisine.
Worldwide Recognition
Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a international community of over 400 urban centers across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The honor "stands as proof of its profound gastronomic legacy and lively gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.
A City Defined by Food
The recognition for this time-honored city is no surprise to its residents or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the capital of India's largest state – is finally in the spotlight for what has perennially defined its heart: an immense passion for food.
"'What will be cooked, how should it be prepared' is a constant conversation from waking up until night in most homes," notes a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its tender 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 centers of culinary innovations, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the culinary masters also built up a repertoire 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 also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are small establishments and stalls – little-known gems that are wildly popular with the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns lathered with hand-churned white butter.
In the morning, one can head to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their younger generation do not want to take up the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is hoped, will inspire more people globally to discover these stories and visit the city to savour the culinary delights of Lucknow.
