Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists equally celebrating its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it enters a international community of over 400 cities across more than 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".
The recognition "is a testament to its centuries-old food heritage and lively food ecosystem," as noted by 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 secure a position in this prestigious list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city is no surprise to its residents or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, chaotic, and vibrant city – the capital of India's largest state – is at last in the spotlight for what has perennially defined its soul: an profound love for food.
"'The day's menu, the method of preparation' is a continued discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, refined, and taken to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about 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 countless corners, there are little shops and stalls – hidden treasures that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can head to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, 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 presents unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their children do not want to take up the art.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts 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 generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people around the world to learn these narratives and travel to the city to delight in the food wonders of Lucknow.
