Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and visitors alike celebrating its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a Creative City of Gastronomy – adding it to a exclusive roster of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a worldwide network of cities cities across over 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".
The accolade "is a testament to its deep-rooted culinary traditions and lively 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 picked in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city is no surprise to its residents or passionate food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is now in the limelight for what has always defined its essence: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a constant discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the excellence 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 noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and elevated to sublime levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and carts – hidden delights that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and involved. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though say that their children do not want to learn the art.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The global recognition, it is believed, will motivate more people globally to learn these tales and travel to the city to delight in the culinary delights of Lucknow.
