Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and travelers equally praising its superb cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a Creative City of Gastronomy – including it in a select list of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a worldwide network of more than four hundred metropolises across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The recognition "stands as proof of its deep-rooted gastronomic legacy and lively food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as little surprise to its inhabitants or passionate food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this beloved, lively, and eclectic city – the administrative center of India's largest state – is now in the spotlight for what has always shaped its heart: an profound love for food.
"'The day's menu, the method of preparation' is a constant discussion from morning until night in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, perfected, and taken to exquisite levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are little shops and kiosks – hidden gems that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation are unwilling to learn the skill.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to explore these stories and visit the city to savour the gastronomic treasures of Lucknow.
