Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally praising its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it joins a global network of over 400 cities across more than 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The accolade "stands as proof of its deep-rooted gastronomic legacy and lively food ecosystem," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as hardly a shock to its locals or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's most populous state – is now in the global gaze for what has consistently defined its essence: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a continued discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, perfected, and elevated to extraordinary levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are small establishments and stalls – lesser-known gems that are extremely popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can head to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was founded, 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 special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and demanding. The cook whisks the milk and then sets it out 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 but say that their younger generation are reluctant to master the craft.
A renowned chef from Lucknow has noted that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to discover these stories and visit the city to taste the gastronomic treasures of Lucknow.
