Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and travelers equally swearing by its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a prestigious list of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it joins a global network of over 400 cities across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".
The accolade "is a testament to its deep-rooted culinary traditions and vibrant food ecosystem," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this venerable city arrives as no surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's largest state – is now in the spotlight for what has always defined its heart: an immense devotion for food.
"'The day's menu, how will it be cooked' is a ongoing discussion from morning until night in most homes," states a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, evolved, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the greatest 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.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also built up a collection 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and kiosks – lesser-known gems that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can head to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is intricate and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their children are unwilling to learn the craft.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will inspire more people globally to discover these stories and visit the city to savour the gastronomic treasures of Lucknow.
