Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and tourists equally celebrating its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a international community of cities urban centers across more than 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".
The recognition "demonstrates its deep-rooted culinary traditions and vibrant food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city is no surprise to its locals or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and vibrant city – the capital of India's largest state – is at last in the limelight for what has always defined its soul: an immense love for food.
"'What will be cooked, how will it be cooked' is a continued discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly assessed by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, perfected, and taken to extraordinary levels in their imperial kitchens.
These imperial kitchens were hubs of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are little shops and stalls – lesser-known treasures that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint operating in the historic quarter of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and demanding. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their children are unwilling to learn the art.
A celebrity chef from Lucknow has noted that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is hoped, will inspire more people worldwide to discover these tales and experience the city to savour the gastronomic treasures of Lucknow.
