Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and travelers equally praising its exquisite cuisine.
Worldwide Recognition
Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it enters a global network of cities cities across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".
The accolade "is a testament to its profound culinary traditions and lively gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers internationally.
A City Defined by Food
The honor for this time-honored city comes as little surprise to its residents or dedicated food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and diverse city – the administrative center of India's biggest state – is finally in the spotlight for what has consistently shaped its soul: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a ongoing dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, refined, and taken to sublime levels in their royal kitchens.
These kitchens of the nobility were hubs of culinary innovations, fusing Iranian 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. The story goes that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are little shops and kiosks – lesser-known delights that are wildly favored by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and involved. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their children do not want to learn the art.
A celebrity chef from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to explore these narratives and experience the city to taste the culinary delights of Lucknow.
