Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and visitors equally praising its superb cuisine.
Worldwide Recognition
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it joins a international community of cities cities across more than 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The accolade "is a testament to its deep-rooted gastronomic legacy and dynamic culinary scene," 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 coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as no surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the capital of India's largest state – is at last in the limelight for what has perennially shaped its soul: an immense devotion for food.
"'The day's menu, how will it be cooked' is a continued dialogue from waking up until night in many homes," notes a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and taken to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and kiosks – little-known gems that are wildly loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and complicated. The vendor hand-churns the milk and then leaves 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 though note that their younger generation are reluctant to learn the art.
A celebrity chef from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is believed, will encourage more people around the world to learn these tales and experience the city to savour the food wonders of Lucknow.
