Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally swearing by its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a Creative City of Gastronomy – placing it on a exclusive roster of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a worldwide network of over 400 cities across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The accolade "demonstrates its deep-rooted culinary traditions and lively culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this venerable city is no surprise to its locals or passionate food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, lively, and vibrant city – the capital of India's largest state – is now in the limelight for what has consistently characterized its soul: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a continued conversation from waking up until night in many homes," states a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than 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 provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are small establishments and stalls – hidden delights that are immensely popular with the locals.
In the central district of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
For breakfast, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and demanding. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to master the art.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is hoped, will inspire more people worldwide to learn these tales and visit the city to delight in the gastronomic treasures of Lucknow.
