Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and visitors equally swearing by its exquisite cuisine.
A Global Honor
Recently, Unesco honored it as a Creative City of Gastronomy – including it in a select list of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this title, it enters a worldwide network of cities cities across more than 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".
The honor "is a testament to its centuries-old culinary traditions and vibrant gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities internationally.
A City Defined by Food
The recognition for this venerable city arrives as little surprise to its inhabitants or avid food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and eclectic city – the capital of India's biggest state – is finally in the global gaze for what has always defined its soul: an profound love for food.
"'What will be cooked, the method of preparation' is a continued discussion from morning until night in many homes," notes a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, perfected, and raised to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are small establishments and stalls – lesser-known treasures that are wildly favored by the locals.
In the central district of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and complicated. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but express concern that their children are unwilling to take up the craft.
A celebrity chef from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will inspire more people around the world to explore these tales and travel to the city to delight in the culinary delights of Lucknow.
