Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and tourists equally celebrating its superb cuisine.
A Global Honor
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – including it in a select roster of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it joins a worldwide network of cities cities across more than 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The honor "demonstrates its deep-rooted food heritage and lively food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as no surprise to its residents or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, lively, and vibrant city – the administrative center of India's biggest state – is finally in the global gaze for what has consistently characterized its heart: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a constant discussion from waking up until night in most homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, refined, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous 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 chefs processed the meat with papaya, saffron, and spices and made it so silky that it needed 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, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only showcases fresh harvests but also offers 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 tiny kiosks and kiosks – little-known treasures that are extremely favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can visit a simple joint located in the old city area of Aminabad. Almost 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 airy dessert available in the winter. The technique of making it is scientific and complicated. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their younger generation do not want to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is hoped, will motivate more people worldwide to discover these narratives and travel to the city to taste the gastronomic treasures of Lucknow.
