Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike praising its remarkable cuisine.
A Global Honor
Recently, Unesco honored it as a Creative City of Gastronomy – including it in a exclusive roster of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a global network of more than four hundred cities across over 100 countries committed to promoting "innovation as a driver of city development that is sustainable".
The recognition "stands as proof of its centuries-old culinary traditions and vibrant gastronomic culture," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is no surprise to its locals or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, bustling, and eclectic city – the capital of India's largest state – is now in the global gaze for what has consistently shaped its soul: an unparalleled love for food.
"'What will be cooked, how will it be cooked' is a constant conversation from morning until night in many homes," explains a local cultural expert. "And you are truly assessed by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and elevated to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the cooks also built up a collection 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 traditionally vegetarian community's cuisine not only celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are little shops and carts – little-known treasures that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can visit a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is intricate and involved. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their children do not want to master the skill.
A celebrity chef from Lucknow has often said that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is anticipated, will motivate more people globally to explore these narratives and visit the city to delight in the food wonders of Lucknow.
