Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors alike praising its exquisite cuisine.
A Global Honor
Recently, UNESCO designated it as a Creative City of Gastronomy – placing it on a select roster of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a global network of over 400 metropolises across more than 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".
The honor "demonstrates its profound food heritage and lively gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
A City Defined by Food
The honor for this historic city arrives as little surprise to its residents or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has perennially defined its essence: an profound passion for food.
"'The day's menu, how will it be cooked' is a continued conversation from morning until night in many homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, refined, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were hubs of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so fine 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 cooked on a low, slow heat, with the pot's lid securely sealed with a flour paste.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the cooks also built up 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 Baniya community's cuisine not only celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are tiny kiosks and kiosks – hidden treasures that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can visit a no-frills joint located in the historic quarter 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).
Preserving Tradition for the Future
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however note that their children are reluctant to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to discover these tales and visit the city to taste the culinary delights of Lucknow.
