Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers equally celebrating its exquisite cuisine.
An International Accolade
Last month, Unesco honored it as a Creative City of Gastronomy – adding it to a exclusive group of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".
The accolade "stands as proof of its profound gastronomic legacy and dynamic culinary scene," according to 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 secure a position in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as no surprise to its residents or passionate food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, chaotic, and diverse city – the capital of India's largest state – is now in the spotlight for what has always characterized its essence: an profound passion for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, refined, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious 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 decadent 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 highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and stalls – hidden gems that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular 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 remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is precise and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though express concern that their children are reluctant to master the art.
A celebrity chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people globally to discover these stories and travel to the city to taste the food wonders of Lucknow.
