Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and tourists alike swearing by its exquisite cuisine.
A Global Honor
Recently, Unesco designated it as a Creative City of Gastronomy – adding it to a prestigious list of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a global network of over 400 urban centers across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".
The recognition "is a testament to its deep-rooted food heritage and vibrant gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The accolade for this historic city arrives as little surprise to its residents or passionate food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this adored, bustling, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has consistently defined its soul: an immense devotion for food.
"'What will be cooked, the method of preparation' is a constant discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also developed a vast array 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 also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are tiny kiosks and stalls – hidden delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and involved. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children do not want to master the skill.
A celebrity chef from Lucknow has frequently stated that the city's immense 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 create awareness about its hidden 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 global recognition, it is hoped, will encourage more people around the world to learn these narratives and travel to the city to taste the food wonders of Lucknow.
