Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and tourists equally swearing by its remarkable cuisine.
A Global Honor
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it joins a worldwide network of over 400 cities across over 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The honor "stands as proof of its profound gastronomic legacy and vibrant gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city is no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and vibrant city – the capital of India's most populous state – is finally in the limelight for what has consistently defined its soul: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to 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 extraordinary levels in their imperial kitchens.
These royal kitchens were hubs of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists 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 most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are small establishments and stalls – lesser-known treasures that are immensely loved by the locals.
In the central district of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can head to a simple 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 freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however note that their children do not want to learn the skill.
A renowned chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people around the world to discover these stories and experience the city to savour the gastronomic treasures of Lucknow.
