Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and visitors alike swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – adding it to a exclusive group of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a worldwide network of more than four hundred cities across over 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The accolade "demonstrates its profound culinary traditions and lively gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities around the world.
An Urban Center with a Culinary Soul
The recognition for this venerable city arrives as little surprise to its residents or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, lively, and diverse city – the capital of India's largest state – is finally in the global gaze for what has always shaped its soul: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a constant conversation from waking up until night in many homes," states a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, refined, and elevated to exquisite levels in their royal kitchens.
These kitchens of the nobility were hubs of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are little shops and carts – lesser-known treasures that are wildly favored by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and demanding. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though say that their children are unwilling to learn the art.
A celebrity chef from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will motivate more people around the world to discover these narratives and travel to the city to taste the culinary delights of Lucknow.
