Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists alike swearing by its superb cuisine.
A Global Honor
Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this title, it joins a worldwide network of cities metropolises across over 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The accolade "stands as proof of its profound gastronomic legacy and lively culinary scene," as stated by a official 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 coveted list of 70 cities worldwide.
A City Defined by Food
The accolade for this historic city is no surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO accolade, this adored, lively, and diverse city – the administrative center of India's largest state – is finally in the limelight for what has always shaped its essence: an immense love for food.
"'The day's menu, the method of preparation' is a ongoing conversation from morning until going to bed in most homes," states a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, evolved, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were epicenters of food experimentation, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are small establishments and carts – hidden treasures that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and complicated. The cook whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but note that their younger generation are reluctant to learn the art.
A celebrity chef from Lucknow has often said that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.
The global recognition, it is anticipated, will motivate more people worldwide to learn these narratives and travel to the city to savour the gastronomic treasures of Lucknow.
