Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and visitors equally swearing by its exquisite cuisine.
A Global Honor
Last month, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it joins a international community of over 400 cities across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The recognition "demonstrates its profound gastronomic legacy and dynamic culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
A City Defined by Food
The accolade for this time-honored city comes as hardly a shock to its residents or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, bustling, and vibrant city – the capital of India's most populous state – is at last in the limelight for what has consistently defined its soul: an immense passion for food.
"'The day's menu, how should it be prepared' is a constant conversation from morning until going to bed in many homes," states a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and raised to sublime levels in their royal kitchens.
These royal kitchens were centers of gastronomic creativity, merging Persian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the culinary masters also created 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 also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are little shops and stalls – little-known delights that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can head to a simple 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 freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and involved. The cook whisks the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however say that their children are reluctant to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people worldwide to discover these stories and experience the city to taste the gastronomic treasures of Lucknow.
