Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and travelers equally praising its superb cuisine.
An International Accolade
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries focused on promoting "creativity as a driver of development that sustains urban life".
The honor "stands as proof of its centuries-old culinary traditions and vibrant food ecosystem," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as little surprise to its inhabitants or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and eclectic city – the capital of India's most populous state – is at last in the limelight for what has always shaped its heart: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a continued conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were conceived, evolved, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of gastronomic creativity, blending Persian 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 developed. The story goes that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and carts – lesser-known gems that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can head to a simple joint operating in the historic quarter 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).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but say that their children are reluctant to learn the craft.
A renowned chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people around the world to discover these tales and travel to the city to taste the gastronomic treasures of Lucknow.
