Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors equally praising its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a global network of over 400 metropolises across over 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The honor "stands as proof of its centuries-old gastronomic legacy and lively gastronomic culture," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city comes as little surprise to its locals or passionate food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and diverse city – the capital of India's biggest state – is at last in the spotlight for what has always shaped its soul: an immense love for food.
"'The day's menu, how should it be prepared' is a constant conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, evolved, and taken to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and 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 prepared on a low, slow heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy 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 Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are tiny kiosks and kiosks – hidden gems that are wildly popular with the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was founded, 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 unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and involved. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though express concern that their children are unwilling to master the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts 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 – shaped by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to learn these narratives and experience the city to delight in the gastronomic treasures of Lucknow.