Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers equally praising its remarkable cuisine.
A Global Honor
Recently, Unesco honored it as a Creative City of Gastronomy – adding it to a exclusive list of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it enters a global network of over 400 cities across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The recognition "stands as proof of its centuries-old gastronomic legacy and dynamic culinary scene," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The recognition for this time-honored city arrives as no surprise to its residents or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, chaotic, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has consistently characterized its essence: an immense devotion for food.
"'What's for dinner, the method of preparation' is a constant conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of gastronomic creativity, fusing Iranian and local 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 galouti kebab was created to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich 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 traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and kiosks – little-known treasures that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns covered in hand-churned white butter.
To start the day, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and complicated. The vendor beats the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On crisp 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 learn the skill.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people around the world to learn these stories and travel to the city to taste the culinary delights of Lucknow.
