Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and tourists equally praising its exquisite cuisine.
Worldwide Recognition
Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a worldwide network of over 400 metropolises across more than 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The honor "is a testament to its profound food heritage and dynamic gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations worldwide.
A City Defined by Food
The accolade for this venerable city arrives as little surprise to its residents or dedicated food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this cherished, chaotic, and diverse city – the administrative center of India's biggest state – is at last in the limelight for what has perennially characterized its essence: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a continued dialogue from waking up until night in many homes," notes a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, perfected, and raised to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only showcases local ingredients 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 every corner, there are tiny kiosks and kiosks – lesser-known delights that are wildly loved by the locals.
In the central district of Hazratganj, huge crowds start assembling from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate 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 are often seen in old city areas like Aminabad and Chowk. A number of but say that their children are unwilling to learn the art.
A renowned chef from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is believed, will motivate more people around the world to discover these narratives and visit the city to savour the gastronomic treasures of Lucknow.
