Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and tourists alike swearing by its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a select group of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a global network of cities cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".
The accolade "stands as proof of its deep-rooted culinary traditions and dynamic culinary scene," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
A City Defined by Food
The honor for this time-honored city arrives as no surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO accolade, this beloved, bustling, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has always defined its essence: an immense passion for food.
"'What's for dinner, how should it be prepared' is a constant discussion from waking up until night in most homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from 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 renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and elevated to extraordinary levels in their imperial kitchens.
These imperial kitchens were epicenters of food experimentation, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so soft that it needed 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
Apart from the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are little shops and kiosks – hidden delights that are wildly favored by the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can head to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special 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 whisks the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation are unwilling to master the art.
A renowned chef from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to discover these stories and travel to the city to savour the food wonders of Lucknow.
