Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and travelers alike swearing by its remarkable cuisine.
Worldwide Recognition
Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it joins a international community of over 400 metropolises across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The recognition "demonstrates its profound culinary traditions and lively culinary scene," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as hardly a shock to its inhabitants or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and eclectic city – the capital of India's largest state – is finally in the spotlight for what has consistently defined its soul: an profound passion for food.
"'The day's menu, how should it be prepared' is a continued dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that emerges from 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 renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the biggest 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 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 also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are tiny kiosks and carts – little-known treasures that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns covered in hand-churned white butter.
To start the day, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their children do not want to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is hoped, will encourage more people worldwide to explore these tales and visit the city to delight in the culinary delights of Lucknow.
