Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists equally swearing by its superb cuisine.
An International Accolade
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this title, it joins a global network of more than four hundred metropolises across over 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".
The accolade "stands as proof of its profound gastronomic legacy and vibrant food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as little surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently characterized its soul: an unparalleled passion for food.
"'What's for dinner, the method of preparation' is a ongoing dialogue from waking up until night in most homes," states a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and stalls – lesser-known delights that are immensely popular with the locals.
In the central district of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can make their way to a simple joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular 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 seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and demanding. The vendor beats the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however express concern that their children are unwilling to master the craft.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur 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 modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is believed, will motivate more people globally to explore these narratives and visit the city to delight in the food wonders of Lucknow.
