Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with inhabitants and visitors equally swearing by its superb cuisine.
A Global Honor
Last month, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of cities cities across over 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".
The honor "stands as proof of its profound gastronomic legacy and vibrant culinary scene," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
A City Defined by Food
The accolade for this time-honored city is no surprise to its locals or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO accolade, this adored, bustling, and diverse city – the administrative center of India's biggest state – is at last in the spotlight for what has always characterized its essence: an profound love for food.
"'What's for dinner, how should it be prepared' is a continued discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and raised to sublime levels in their opulent kitchens.
These imperial kitchens were centers of food experimentation, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with dough.
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 (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 vegetarian's paradise.
The local Baniya community's cuisine not only showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are small establishments and carts – lesser-known delights that are immensely popular with the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and involved. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but say that their children are reluctant to master the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people around the world to explore these tales and travel to the city to delight in the food wonders of Lucknow.
