Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally praising its remarkable cuisine.
A Global Honor
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a exclusive roster of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a worldwide network of cities cities across over 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".
The recognition "stands as proof of its profound gastronomic legacy and lively culinary scene," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.
A City Defined by Food
The recognition for this venerable 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 recognition, this cherished, lively, and diverse city – the administrative center of India's biggest state – is now in the spotlight for what has always defined its heart: an profound passion for food.
"'The day's menu, how will it be cooked' is a continued conversation from waking up until night in many homes," states a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are tiny kiosks and carts – hidden delights that are wildly favored by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and demanding. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation are reluctant to master the skill.
A renowned chef from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to discover these narratives and visit the city to savour the gastronomic treasures of Lucknow.
