Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and tourists alike celebrating its exquisite cuisine.
A Global Honor
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".
The recognition "is a testament to its centuries-old culinary traditions and lively culinary scene," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as little surprise to its locals or passionate food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's biggest state – is finally in the global gaze for what has consistently shaped its heart: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a ongoing dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and taken to sublime levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and kiosks – lesser-known delights that are immensely popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with fluffy buns covered in 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 set up, 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 unique 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 whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but note that their children do not want to take up the skill.
A renowned chef from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will inspire more people worldwide to explore these stories and visit the city to delight in the food wonders of Lucknow.
