Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and tourists alike celebrating its superb cuisine.
Worldwide Recognition
Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it enters a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "is a testament to its profound food heritage and lively gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.
A City Defined by Food
The recognition for this venerable city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's largest state – is now in the limelight for what has consistently shaped its soul: an immense devotion for food.
"'The day's menu, how should it be prepared' is a constant dialogue from morning until night in many homes," notes a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and raised to sublime levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are little shops and stalls – hidden gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns covered in hand-churned white butter.
In the morning, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and involved. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but note that their children do not want to take up the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to discover these tales and visit the city to savour the gastronomic treasures of Lucknow.
