Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors alike praising its exquisite cuisine.
A Global Honor
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of over 400 metropolises across over 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The accolade "is a testament to its profound food heritage and lively culinary scene," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city is little surprise to its residents or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this beloved, lively, and vibrant city – the capital of India's largest state – is finally in the spotlight for what has perennially defined its soul: an profound devotion for food.
"'What's for dinner, the method of preparation' is a constant dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, evolved, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were centers of culinary innovations, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so fine 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 prepared on a low, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Besides the well-known 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 rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases seasonal produce 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
Virtually on many street corners, there are little shops and stalls – lesser-known treasures that are wildly 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 steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can visit a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and involved. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though express concern that their children are unwilling to take up the art.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar 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 international acclaim, it is hoped, will encourage more people worldwide to learn these narratives and visit the city to taste the gastronomic treasures of Lucknow.
