Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally swearing by its remarkable cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it enters a international community of over 400 cities across over 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "is a testament to its profound food heritage and lively culinary scene," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city arrives as hardly a shock to its locals or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, chaotic, and diverse city – the capital of India's largest state – is finally in the global gaze for what has always shaped its essence: an immense love for food.
"'The day's menu, the method of preparation' is a constant discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also developed 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 dream for plant-based eaters.
The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are tiny kiosks and stalls – hidden delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can head to a no-frills joint operating in the historic quarter of Aminabad. Almost 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 presents unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and demanding. The cook beats 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 historic neighborhoods like Aminabad and Chowk. Many but note that their children do not want to take up the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit 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 – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people worldwide to learn these narratives and experience the city to taste the gastronomic treasures of Lucknow.
