Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists alike swearing by its exquisite cuisine.
An International Accolade
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it joins a worldwide network of over 400 cities across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The recognition "demonstrates its deep-rooted food heritage and lively food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities internationally.
A City Defined by Food
The recognition for this historic city arrives as hardly a shock to its locals or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has always defined its soul: an immense love for food.
"'What will be cooked, how should it be prepared' is a ongoing discussion from waking up until night in many homes," states a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, refined, and taken to extraordinary levels in their royal kitchens.
These imperial kitchens were centers of food experimentation, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are small establishments and stalls – little-known gems that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns covered in freshly churned white butter.
In the morning, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and complicated. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though note that their children are unwilling to take up the skill.
A celebrity chef from Lucknow has frequently stated 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, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people worldwide to explore these narratives and travel to the city to savour the food wonders of Lucknow.
