Tempting kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and travelers equally swearing by its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this title, it joins a international community of over 400 urban centers across over 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".
The recognition "stands as proof of its deep-rooted gastronomic legacy and lively food ecosystem," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities internationally.
An Urban Center with a Culinary Soul
The recognition for this venerable city is little surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and diverse city – the capital of India's most populous state – is now in the limelight for what has consistently characterized its soul: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a continued conversation from morning until going to bed in most homes," states a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also built up 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 also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are small establishments and kiosks – little-known treasures that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint located in the old city area of Aminabad. Almost 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).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and demanding. The vendor 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 historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation do not want to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is hoped, will inspire more people worldwide to learn these tales and visit the city to taste the culinary delights of Lucknow.
