Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and visitors alike celebrating its exquisite cuisine.
An International Accolade
Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it enters a global network of cities cities across over 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The recognition "demonstrates its deep-rooted food heritage and vibrant gastronomic culture," according to 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 earn a spot in this prestigious list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The recognition for this venerable city comes as no surprise to its locals or dedicated food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this adored, lively, and diverse city – the administrative center of India's biggest state – is at last in the limelight for what has consistently shaped its essence: an profound love for food.
"'The day's menu, how will it be cooked' is a constant discussion from morning until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, evolved, and elevated to sublime levels in their royal kitchens.
These royal kitchens were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the biggest 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 securely sealed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and kiosks – little-known delights that are extremely popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns covered in freshly churned white butter.
In the morning, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and involved. The cook beats the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are reluctant to take up the skill.
A celebrity chef from Lucknow has often said that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is hoped, will encourage more people globally to learn these tales and visit the city to delight in the gastronomic treasures of Lucknow.
