Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and travelers equally swearing by its remarkable cuisine.
An International Accolade
Recently, Unesco designated it as a Creative City of Gastronomy – placing it on a prestigious group of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it enters a worldwide network of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a driver of sustainable urban development".
The recognition "stands as proof of its deep-rooted culinary traditions and vibrant culinary scene," according to a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city is hardly a shock to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, lively, and eclectic city – the administrative center of India's most populous state – is now in the global gaze for what has consistently defined its heart: an unparalleled devotion for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from morning until night in most homes," states a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, perfected, and elevated to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only showcases 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
Virtually on countless corners, there are tiny kiosks and stalls – hidden delights that are wildly loved by the locals.
In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint operating in the old city area 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).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and involved. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children are reluctant to master the craft.
A well-known culinary expert from Lucknow has often said that the city's profound 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 comes with a history – shaped by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is hoped, will motivate more people globally to discover these stories and experience the city to taste the gastronomic treasures of Lucknow.
