Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists equally celebrating its superb cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a Creative City of Gastronomy – including it in a select group of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a global network of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The accolade "demonstrates its centuries-old food heritage and dynamic food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
A City Defined by Food
The honor for this time-honored city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO accolade, this adored, lively, and diverse city – the administrative center of India's biggest state – is now in the global gaze for what has perennially defined its soul: an immense passion for food.
"'The day's menu, how will it be cooked' is a continued discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, refined, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, fusing Persian 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 fashioned. The story goes that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious 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 just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and carts – hidden treasures that are wildly favored by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can make their way to a no-frills joint situated in the historic quarter 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).
Safeguarding a Culinary Heritage
The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation do not want to learn the art.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will encourage more people worldwide to discover these stories and travel to the city to delight in the food wonders of Lucknow.
