Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike celebrating its remarkable cuisine.
A Global Honor
Last month, UNESCO designated it as a Creative City of Gastronomy – including it in a select roster of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a international community of more than four hundred metropolises across more than 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".
The accolade "is a testament to its profound food heritage and dynamic food ecosystem," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city is no surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and diverse city – the capital of India's most populous state – is at last in the limelight for what has always characterized its essence: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a ongoing conversation from waking up until night in most homes," notes a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and raised to exquisite levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and carts – lesser-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and involved. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however note that their children are reluctant to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped 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 explore these narratives and experience the city to savour the food wonders of Lucknow.
