Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and travelers alike celebrating its remarkable cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a exclusive group of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a worldwide network of more than four hundred urban centers across over 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".
The honor "demonstrates its centuries-old food heritage and dynamic gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as little surprise to its residents or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently defined its soul: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a constant conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are actually judged 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 famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and raised to sublime levels in their opulent kitchens.
These royal kitchens were hubs of food experimentation, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also developed a vast array 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 also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and stalls – hidden gems that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can head to a no-frills joint located in the old city area of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and demanding. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their younger generation do not want to master the art.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known 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 global recognition, it is believed, will motivate more people globally to discover these tales and experience the city to taste the culinary delights of Lucknow.
