Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and tourists alike celebrating its remarkable cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this title, it joins a global network of cities metropolises across more than 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".
The accolade "demonstrates its centuries-old culinary traditions and vibrant gastronomic culture," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as no surprise to its inhabitants or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and diverse city – the administrative center of India's most populous state – is now in the global gaze for what has consistently defined its soul: an immense love for food.
"'What's for dinner, the method of preparation' is a ongoing conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, refined, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, fusing Persian 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 created. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are small establishments and carts – lesser-known delights that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can head to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and demanding. The artisan beats the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to master the art.
A renowned chef from Lucknow has often said 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 be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people around the world to discover these narratives and travel to the city to savour the culinary delights of Lucknow.
