Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike celebrating its exquisite cuisine.
An International Accolade
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it joins a worldwide network of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a driver of city development that is sustainable".
The accolade "stands as proof of its profound gastronomic legacy and lively culinary scene," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities internationally.
A City Defined by Food
The accolade for this time-honored city comes as hardly a shock to its residents or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, bustling, and diverse city – the administrative center of India's biggest state – is now in the limelight for what has perennially characterized its essence: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a ongoing conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called 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, refined, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and stalls – little-known gems that are wildly popular with the locals.
In the central district of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process 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 incredible light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but say that their younger generation do not want to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions 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 create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will inspire more people around the world to discover these stories and experience the city to delight in the gastronomic treasures of Lucknow.
