Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike celebrating its superb cuisine.
Worldwide Recognition
Recently, Unesco honored it as a Creative City of Gastronomy – adding it to a select list of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it enters a worldwide network of cities metropolises across over 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The honor "stands as proof of its deep-rooted food heritage and vibrant food ecosystem," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities around the world.
A City Defined by Food
The honor for this time-honored city arrives as no surprise to its locals or avid food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and vibrant city – the administrative center of India's biggest state – is at last in the global gaze for what has always shaped its essence: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a constant conversation from morning until night in most homes," states a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, perfected, and raised to exquisite levels in their royal kitchens.
These royal kitchens were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and carts – hidden gems that are immensely popular with the locals.
In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can visit a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and involved. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however say that their children are reluctant to take up the skill.
A renowned chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will motivate more people around the world to explore these tales and visit the city to taste the culinary delights of Lucknow.
