Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and visitors alike celebrating its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".
The accolade "demonstrates its centuries-old culinary traditions and dynamic gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.
A City Defined by Food
The recognition for this historic city is little surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and diverse city – the administrative center of India's largest state – is now in the limelight for what has always characterized its soul: an unparalleled devotion for food.
"'What's for dinner, how should it be prepared' is a continued dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and taken to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so fine 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 gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and kiosks – little-known delights that are wildly loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can make their way to a no-frills 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 freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process 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 old city areas like Aminabad and Chowk. Some though note that their younger generation are unwilling to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is hoped, will encourage more people globally to explore these stories and travel to the city to taste the food wonders of Lucknow.
