Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and tourists alike swearing by its exquisite cuisine.
An International Accolade
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it enters a international community of cities urban centers across more than 100 countries focused on promoting "innovation as a driver of sustainable urban development".
The accolade "demonstrates its centuries-old culinary traditions and vibrant food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city comes as no surprise to its residents or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, bustling, and diverse city – the capital of India's most populous state – is finally in the limelight for what has always defined its essence: an profound devotion for food.
"'What will be cooked, how should it be prepared' is a continued dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, evolved, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich 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 Baniya community's cuisine not only showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are tiny kiosks and carts – lesser-known delights that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns covered in hand-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 in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and involved. The vendor beats the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but note that their children do not want to take up the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is hoped, will encourage more people around the world to learn these narratives and visit the city to taste the culinary delights of Lucknow.
