Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and travelers alike swearing by its exquisite cuisine.
A Global Honor
Recently, UNESCO honored it as a Creative City of Gastronomy – adding it to a prestigious list of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a global network of cities urban centers across more than 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The recognition "is a testament to its profound culinary traditions and vibrant gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
A City Defined by Food
The honor for this time-honored city arrives as hardly a shock to its locals or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO accolade, this adored, lively, and eclectic city – the capital of India's largest state – is finally in the spotlight for what has perennially defined its soul: an profound devotion for food.
"'The day's menu, how will it be cooked' is a continued conversation from morning until night in many homes," explains a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, evolved, and raised to sublime levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also created a collection 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 vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are small establishments and carts – hidden gems that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can visit a simple joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but say that their children are reluctant to learn the craft.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is believed, will encourage more people around the world to explore these stories and travel to the city to taste the culinary delights of Lucknow.
