Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and travelers alike praising its superb cuisine.
A Global Honor
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it joins a international community of more than four hundred cities across more than 100 countries focused on promoting "innovation as a key factor of sustainable urban development".
The accolade "is a testament to its centuries-old food heritage and vibrant gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as little surprise to its locals or dedicated food lovers. Many agree with the view that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and eclectic city – the capital of India's most populous state – is finally in the spotlight for what has consistently shaped its soul: an immense passion for food.
"'What's for dinner, how will it be cooked' is a constant dialogue from waking up until night in many homes," notes a local cultural expert. "And you are truly evaluated by the standard 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 opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, evolved, and taken to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also created 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 additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are little shops and carts – hidden treasures that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint located in the historic quarter 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).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is precise and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation do not want to take up the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The global recognition, it is believed, will encourage more people globally to discover these stories and travel to the city to savour the culinary delights of Lucknow.
