Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers alike praising its exquisite cuisine.
An International Accolade
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a international community of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The accolade "demonstrates its profound gastronomic legacy and dynamic food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities internationally.
An Urban Center with a Culinary Soul
The honor for this venerable city arrives as little surprise to its residents or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the global gaze for what has perennially shaped its essence: an unparalleled devotion for food.
"'The day's menu, how will it be cooked' is a constant conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and raised to extraordinary levels in their royal kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and stalls – little-known treasures that are wildly popular with the locals.
In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and involved. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation are reluctant to learn the art.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is hoped, will encourage more people worldwide to discover these narratives and travel to the city to savour the food wonders of Lucknow.
