Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers equally praising its exquisite cuisine.
An International Accolade
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it enters a global network of over 400 metropolises across over 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The honor "demonstrates its centuries-old culinary traditions and vibrant culinary scene," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The honor for this time-honored city is hardly a shock to its locals or passionate food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO accolade, this adored, lively, and eclectic city – the administrative center of India's largest state – is now in the spotlight for what has consistently shaped its essence: an immense love for food.
"'What will be cooked, the method of preparation' is a constant conversation from morning until night in many homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, perfected, and taken to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also built up a repertoire 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are small establishments and carts – little-known treasures that are immensely loved by the locals.
In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, 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 boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and demanding. The artisan beats the milk and then exposes it at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their children are unwilling to master the skill.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is believed, will motivate more people worldwide to explore these stories and travel to the city to taste the food wonders of Lucknow.
