Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and tourists equally praising its exquisite cuisine.
A Global Honor
Last month, UNESCO recognised it as a Creative City of Gastronomy – adding it to a exclusive list of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it enters a international community of cities cities across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The recognition "stands as proof of its profound culinary traditions and dynamic food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The accolade for this historic city arrives as no surprise to its residents or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and vibrant city – the capital of India's biggest state – is finally in the limelight for what has always defined its soul: an profound passion for food.
"'What will be cooked, how will it be cooked' is a ongoing discussion from morning until night in most homes," states a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, evolved, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Apart from the obvious 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 sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are small establishments and stalls – little-known gems that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, 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 in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and demanding. The cook beats the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation are unwilling to master the art.
A renowned chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is believed, will encourage more people around the world to discover these narratives and travel to the city to savour the culinary delights of Lucknow.
