Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and travelers alike swearing by its exquisite cuisine.
Worldwide Recognition
Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a select list of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it enters a global network of over 400 urban centers across more than 100 countries committed to promoting "innovation as a key factor of sustainable urban development".
The accolade "is a testament to its deep-rooted gastronomic legacy and vibrant gastronomic culture," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The honor for this venerable city arrives as no surprise to its residents or avid food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and vibrant city – the capital of India's largest state – is finally in the global gaze for what has always shaped its essence: an profound devotion for food.
"'The day's menu, the method of preparation' is a constant dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and taken to sublime levels in their imperial kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are tiny kiosks and kiosks – hidden gems that are immensely popular with the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and complicated. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their younger generation do not want to take up the art.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will inspire more people worldwide to discover these stories and travel to the city to delight in the culinary delights of Lucknow.
