Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and visitors equally celebrating its superb cuisine.
Worldwide Recognition
Recently, UNESCO honored it as a Creative City of Gastronomy – including it in a select group of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it enters a global network of cities metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The recognition "is a testament to its centuries-old culinary traditions and dynamic culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as little surprise to its locals or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and eclectic city – the capital of India's biggest state – is finally in the global gaze for what has consistently defined its soul: an profound passion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until night in many homes," states 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 City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, refined, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are small establishments and kiosks – hidden delights that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
In the morning, one can head to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though say that their children are reluctant to learn the craft.
A celebrity chef from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble 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 narratives and travel to the city to taste the gastronomic treasures of Lucknow.
