Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and travelers equally swearing by its superb cuisine.
Worldwide Recognition
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a select list of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it enters a worldwide network of over 400 metropolises across over 100 countries committed to promoting "innovation as a driver of city development that is sustainable".
The honor "stands as proof of its profound food heritage and dynamic gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The accolade for this venerable city is little surprise to its locals or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and vibrant city – the capital of India's biggest state – is finally in the global gaze for what has consistently shaped its heart: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, perfected, and elevated to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of food experimentation, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had 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 biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also built up a collection 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 additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and stalls – hidden gems that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and complicated. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation are reluctant to learn the art.
A celebrity chef from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will encourage more people globally to learn these tales and visit the city to savour the food wonders of Lucknow.
