Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and tourists equally praising its remarkable cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a international community of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".
The accolade "is a testament to its profound gastronomic legacy and lively culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city comes as no surprise to its residents or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and diverse city – the capital of India's biggest state – is finally in the limelight for what has perennially defined its soul: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a constant conversation from morning until night in many homes," notes a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, refined, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy 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 traditionally vegetarian community's cuisine not only celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are small establishments and kiosks – hidden delights that are immensely favored by the locals.
In the central district of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can make their way to a no-frills joint operating in the old city area 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).
Preserving Tradition for the Future
The city also offers unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation are unwilling to learn the skill.
A renowned chef from Lucknow has noted that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit 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 comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is hoped, will inspire more people globally to explore these stories and visit the city to delight in the culinary delights of Lucknow.
