Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and travelers alike swearing by its exquisite cuisine.
Worldwide Recognition
Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a select group of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a global network of cities urban centers across over 100 countries committed to promoting "innovation as a driver of development that sustains urban life".
The recognition "demonstrates its profound gastronomic legacy and vibrant culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city arrives as no surprise to its inhabitants or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, chaotic, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has perennially defined its essence: an profound devotion for food.
"'What will be cooked, how should it be prepared' is a constant discussion from morning until night in many homes," states a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of culinary innovations, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so soft that it required 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 low, slow heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
Besides the famous 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 decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and kiosks – lesser-known delights that are immensely favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with fluffy buns lathered 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 set up, 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 special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and involved. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though say that their children do not want to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people globally to discover these tales and visit the city to delight in the culinary delights of Lucknow.
