Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and travelers equally swearing by its superb cuisine.
A Global Honor
Last month, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it enters a global network of more than four hundred cities across more than 100 countries committed to promoting "innovation as a driver of development that sustains urban life".
The recognition "demonstrates its deep-rooted food heritage and vibrant gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities internationally.
A City Defined by Food
The recognition for this historic city comes as hardly a shock to its locals or avid food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, chaotic, and diverse city – the capital of India's most populous state – is at last in the spotlight for what has perennially characterized its essence: an immense love for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from waking up until night in many homes," states a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and taken to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of gastronomic creativity, fusing Iranian and local 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. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so fine 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 cooked on a low, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also created a collection 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 also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and stalls – hidden gems that are extremely popular with the locals.
In the city center of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
For breakfast, one can make their way to a simple joint situated 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).
Safeguarding a Culinary Heritage
The city also presents unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and complicated. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation do not want to learn the craft.
A celebrity chef from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to discover these stories and visit the city to savour the culinary delights of Lucknow.
