Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and travelers equally swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – including it in a select group of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this title, it joins a global network of cities metropolises across more than 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The recognition "stands as proof of its profound culinary traditions and vibrant food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The honor for this historic city comes as little surprise to its residents or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this cherished, bustling, and diverse city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently characterized its heart: an immense love for food.
"'The day's menu, how will it be cooked' is a constant discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, refined, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were hubs of culinary innovations, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the culinary masters 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 only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and carts – little-known delights that are immensely loved by the locals.
In the central district of Hazratganj, large gatherings start assembling 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 fluffy buns lathered with freshly churned white butter.
In the morning, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, 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 boasts unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and demanding. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their children do not want to master the skill.
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, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people globally to learn these stories and experience the city to savour the food wonders of Lucknow.
