Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and travelers alike praising its remarkable cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a global network of cities urban centers across over 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".
The recognition "is a testament to its deep-rooted food heritage and lively food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city is hardly a shock to its inhabitants or passionate food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO accolade, this cherished, chaotic, and vibrant city – the capital of India's largest state – is at last in the spotlight for what has perennially shaped its soul: an immense devotion for food.
"'What's for dinner, the method of preparation' is a constant discussion from morning until night in many homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and elevated to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
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 only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are small establishments and stalls – hidden delights that are wildly loved by the locals.
In the central district of Hazratganj, large gatherings start gathering from early morning at a legendary 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 visit a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and demanding. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but note that their children are unwilling to master the craft.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will motivate more people globally to learn these stories and travel to the city to delight in the food wonders of Lucknow.
