Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and visitors alike praising its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a select group of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it enters a international community of more than four hundred urban centers across more than 100 countries focused on promoting "innovation as a driver of city development that is sustainable".
The honor "demonstrates its deep-rooted food heritage and vibrant food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers around the world.
A City Defined by Food
The honor for this venerable city arrives as little surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, chaotic, and eclectic city – the capital of India's biggest state – is finally in the spotlight for what has perennially characterized its heart: an profound love for food.
"'The day's menu, how will it be cooked' is a ongoing discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and elevated to extraordinary levels in their opulent kitchens.
These imperial kitchens were hubs 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 renowned kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are small establishments and kiosks – lesser-known gems that are extremely loved by the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can head to a simple 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).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and complicated. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children do not want to master the skill.
A renowned chef from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people around the world to learn these stories and travel to the city to savour the food wonders of Lucknow.
