Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and tourists alike swearing by its exquisite cuisine.
A Global Honor
Last month, UNESCO recognised it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a international community of over 400 metropolises across more than 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".
The accolade "is a testament to its profound gastronomic legacy and dynamic culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city is little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's most populous state – is finally in the global gaze for what has perennially characterized its heart: an immense passion for food.
"'The day's menu, the method of preparation' is a ongoing dialogue from waking up until night in many homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, refined, and elevated to sublime levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are little shops and stalls – hidden treasures that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and complicated. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their younger generation are unwilling to take up the skill.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people around the world to explore these tales and experience the city to taste the gastronomic treasures of Lucknow.
