Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and visitors equally swearing by its superb cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a international community of more than four hundred metropolises across more than 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "stands as proof of its profound gastronomic legacy and vibrant food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.
A City Defined by Food
The accolade for this venerable city is no surprise to its locals or dedicated food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this adored, lively, and diverse city – the capital of India's biggest state – is finally in the limelight for what has consistently defined its essence: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a constant conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, perfected, and raised to extraordinary levels in their imperial kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so soft that it required 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, slow heat, with the pot's lid securely closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are little shops and kiosks – lesser-known gems that are extremely popular with the locals.
In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with fluffy buns covered in freshly churned white butter.
To start the day, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation are unwilling to learn the art.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions 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 create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people worldwide to learn these narratives and visit the city to savour the culinary delights of Lucknow.
