Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and travelers equally praising its superb cuisine.
An International Accolade
Recently, Unesco recognised it as a Creative City of Gastronomy – placing it on a select group of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it enters a worldwide network of more than four hundred urban centers across over 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".
The honor "stands as proof of its centuries-old food heritage and vibrant gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations around the world.
A City Defined by Food
The recognition for this time-honored city comes as little surprise to its residents or passionate food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and diverse city – the capital of India's largest state – is at last in the spotlight for what has consistently shaped its soul: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a constant dialogue from waking up until night in most homes," notes a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, perfected, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of culinary innovations, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also created a repertoire 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are small establishments and kiosks – little-known delights that are immensely popular with the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and complicated. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though say that their younger generation do not want to master the craft.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people around the world to explore these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.
