Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and tourists alike praising its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it enters a global network of over 400 urban centers across over 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The honor "demonstrates its centuries-old culinary traditions and vibrant culinary scene," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
A City Defined by Food
The accolade for this historic city comes as hardly a shock to its residents or passionate food lovers. Many share 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 at last in the global gaze for what has always characterized its essence: an profound passion for food.
"'The day's menu, how should it be prepared' is a constant conversation from waking up until night in most homes," explains a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, blending Iranian 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 developed. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are small establishments and kiosks – lesser-known gems that are immensely loved by the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can visit a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and demanding. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors are often 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 art.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will inspire more people globally to explore these stories and experience the city to delight in the gastronomic treasures of Lucknow.
