Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and travelers alike praising its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a international community of over 400 urban centers across over 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The accolade "is a testament to its profound culinary traditions and vibrant culinary scene," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers internationally.
A City Defined by Food
The recognition for this historic city arrives as hardly a shock to its residents or passionate food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and diverse city – the administrative center of India's biggest state – is at last in the global gaze for what has consistently defined its essence: an immense passion for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and taken to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, merging Persian and local 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 created. The story goes that the galouti kebab was devised to feed an ageing 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 fine that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
In addition to 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 sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and stalls – lesser-known gems that are extremely popular with the locals.
In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and demanding. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however note that their younger generation do not want to take up the craft.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is believed, will encourage more people globally to discover these stories and travel to the city to delight in the culinary delights of Lucknow.
