Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and visitors alike celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it enters a worldwide network of cities metropolises across over 100 countries committed to promoting "innovation as a driver of sustainable urban development".
The recognition "stands as proof of its centuries-old culinary traditions and lively gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as hardly a shock to its inhabitants or avid food lovers. Many agree with the view that it is "better late than never".
With the UNESCO recognition, this adored, lively, and vibrant city – the capital of India's largest state – is finally in the limelight for what has always characterized its soul: an immense passion for food.
"'What will be cooked, how will it be cooked' is a continued discussion from waking up until night in most homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and elevated to exquisite levels in their royal kitchens.
These royal kitchens were centers of culinary innovations, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are little shops and stalls – little-known treasures that are extremely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can visit a simple joint operating in the historic quarter 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).
Ensuring Legacy Continues
The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and demanding. The vendor beats the milk and then exposes it at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children do not want to master the craft.
A renowned chef from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is believed, will inspire more people around the world to learn these tales and travel to the city to savour the gastronomic treasures of Lucknow.
