Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and travelers alike praising its superb cuisine.
Worldwide Recognition
Last month, UNESCO designated it as a Creative City of Gastronomy – adding it to a select group of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it enters a international community of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".
The honor "is a testament to its deep-rooted food heritage and lively culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this venerable city is no surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this beloved, bustling, and diverse city – the capital of India's largest state – is at last in the limelight for what has always defined its heart: an unparalleled devotion for food.
"'The day's menu, how should it be prepared' is a constant dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, perfected, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were epicenters of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are little shops and carts – little-known treasures that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with fluffy buns covered in hand-churned white butter.
For breakfast, one can make their way to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and complicated. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however note that their children do not want to take up the craft.
A renowned chef from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is hoped, will inspire more people worldwide to explore these narratives and experience the city to savour the culinary delights of Lucknow.
