Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike swearing by its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it joins a worldwide network of more than four hundred metropolises across over 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The recognition "demonstrates its deep-rooted culinary traditions and dynamic culinary scene," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.
A City Defined by Food
The honor for this venerable city is no surprise to its inhabitants or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's largest state – is now in the global gaze for what has perennially defined its essence: an unparalleled devotion for food.
"'The day's menu, how should it be prepared' is a constant dialogue 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 City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, evolved, and raised to sublime levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and stalls – lesser-known gems that are immensely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.
To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and involved. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children do not want to take up the skill.
A renowned chef from Lucknow has often said that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people worldwide to discover these tales and travel to the city to savour the culinary delights of Lucknow.
