Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists equally praising its remarkable cuisine.
A Global Honor
Last month, UNESCO honored it as a Creative City of Gastronomy – including it in a prestigious roster of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it enters a international community of cities urban centers across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The accolade "stands as proof of its centuries-old food heritage and dynamic culinary scene," according to a representative 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 70 cities worldwide.
An Urban Center with a Culinary Soul
The recognition for this venerable city comes as no surprise to its locals or dedicated food lovers. Many agree with the view that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has always defined its soul: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a ongoing discussion from morning until night in most homes," notes a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and raised to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Apart from the famous 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 not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are small establishments and kiosks – hidden delights that are immensely loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and involved. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though say that their children are reluctant to take up the craft.
A celebrity chef from Lucknow has noted that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is believed, will encourage more people globally to discover these stories and visit the city to savour the culinary delights of Lucknow.
