Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors alike praising its remarkable cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a select list of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it enters a international community of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".
The accolade "demonstrates its centuries-old food heritage and vibrant culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities internationally.
An Urban Center with a Culinary Soul
The honor for this historic 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 beloved, lively, and vibrant city – the administrative center of India's largest state – is at last in the global gaze for what has consistently shaped its essence: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a continued discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, refined, and taken to exquisite levels in their royal kitchens.
These royal kitchens were hubs of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and a blend of 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, slow heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 doesn't just highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are little shops and stalls – lesser-known gems that are wildly loved by the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and complicated. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however note that their children are unwilling to take up the art.
A renowned chef from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people globally to learn these stories and visit the city to taste the food wonders of Lucknow.
