Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and travelers alike praising its exquisite cuisine.
An International Accolade
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it enters a global network of cities cities across over 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".
The recognition "is a testament to its deep-rooted food heritage and vibrant culinary scene," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.
A City Defined by Food
The honor for this venerable city comes as no surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO accolade, this adored, bustling, and diverse city – the capital of India's most populous state – is now in the spotlight for what has consistently defined its essence: an immense love for food.
"'What will be cooked, the method of preparation' is a ongoing conversation from waking up until night in many homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and taken to sublime levels in their opulent kitchens.
These royal kitchens were epicenters of food experimentation, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also created a vast array 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 additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases 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
Almost on countless corners, there are little shops and stalls – hidden gems that are wildly popular with the locals.
In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can visit a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and involved. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children do not want to learn the art.
A celebrity chef from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people globally to explore these narratives and experience the city to delight in the culinary delights of Lucknow.
