Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and travelers equally celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a global network of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The honor "stands as proof of its centuries-old food heritage and vibrant gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city is little surprise to its inhabitants or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has perennially characterized its heart: an unparalleled devotion for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, evolved, and raised to sublime levels in their imperial kitchens.
These kitchens of the nobility were centers of gastronomic creativity, fusing 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 fashioned. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His culinary artists processed 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-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and stalls – little-known delights that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.
To start the day, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and complicated. The artisan beats the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but note that their younger generation are reluctant to take up the skill.
A celebrity chef from Lucknow has noted that the city's immense 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 occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people worldwide to explore these narratives and experience the city to taste the culinary delights of Lucknow.
