Tempting kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors alike praising its remarkable cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a Creative City of Gastronomy – placing it on a select roster of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it joins a global network of over 400 urban centers across over 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The recognition "demonstrates its deep-rooted gastronomic legacy and dynamic culinary scene," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as little surprise to its residents or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has always shaped its heart: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a ongoing conversation from waking up until night in many homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from 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 renowned for its succulent kebabs and a unique take on biryani that were conceived, evolved, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were hubs of gastronomic creativity, fusing Persian and indigenous 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. The story goes that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and kiosks – hidden delights that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can head to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise 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 crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children do not want to take up the art.
A celebrity chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people globally to discover these stories and experience the city to delight in the gastronomic treasures of Lucknow.
