Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike celebrating its remarkable cuisine.
A Global Honor
Recently, Unesco honored it as a Creative City of Gastronomy – including it in a select group of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a worldwide network of over 400 cities across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The recognition "stands as proof of its profound gastronomic legacy and vibrant gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city is no surprise to its inhabitants or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's biggest state – is now in the limelight for what has perennially characterized its soul: an immense devotion for food.
"'The day's menu, how will it be cooked' is a ongoing discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
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 conceived, refined, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich 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 traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and stalls – hidden gems that are wildly popular with the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can head to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise 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 crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however note that their children do not want to master the craft.
A renowned chef from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people around the world to explore these tales and experience the city to taste the gastronomic treasures of Lucknow.
