Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and tourists equally celebrating its superb cuisine.
A Global Honor
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a select roster of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it joins a global network of cities metropolises across over 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".
The honor "is a testament to its deep-rooted gastronomic legacy and dynamic gastronomic culture," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city is little surprise to its residents or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO designation, this beloved, lively, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has always characterized its heart: an immense devotion for food.
"'What's for dinner, how will it be cooked' is a ongoing conversation from morning until night in most homes," states a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, evolved, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned 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 culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and stalls – lesser-known gems that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can head to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular 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 found in the winter. The process of making it is intricate and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though express concern that their younger generation are unwilling to master the craft.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is hoped, will inspire more people globally to explore these tales and travel to the city to taste the gastronomic treasures of Lucknow.
