Tempting kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike swearing by its exquisite cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – including it in a exclusive group of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a worldwide network of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".
The recognition "demonstrates its profound food heritage and lively culinary scene," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this venerable city is no surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's largest state – is now in the spotlight for what has perennially defined its heart: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a continued dialogue from waking up until night in most homes," explains a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, refined, and raised to extraordinary levels in their imperial kitchens.
These imperial kitchens were epicenters of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also built up a vast array 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 celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and kiosks – little-known treasures that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can head to a no-frills joint operating in the old city area 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).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and demanding. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though express concern that their younger generation do not want to take up the art.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people globally to explore these tales and travel to the city to taste the gastronomic treasures of Lucknow.
