Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and tourists alike swearing by its superb cuisine.
Worldwide Recognition
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a select list of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this status, it joins a global network of over 400 urban centers across more than 100 countries committed to promoting "innovation as a driver of sustainable urban development".
The recognition "is a testament to its profound food heritage and dynamic culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The recognition for this historic city comes as no surprise to its inhabitants or dedicated food lovers. Many echo the view that it is "better late than never".
With the UNESCO designation, this cherished, lively, and vibrant city – the capital of India's largest state – is at last in the global gaze for what has perennially defined its soul: an unparalleled passion for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from waking up until night in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, refined, and taken to sublime levels in their royal kitchens.
These imperial kitchens were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are tiny kiosks and kiosks – lesser-known gems that are wildly favored by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their younger generation are unwilling to take up the art.
A well-known culinary expert 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, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people globally to learn these stories and travel to the city to savour the food wonders of Lucknow.
