Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and tourists alike praising its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a global network of cities urban centers across more than 100 countries focused on promoting "innovation as a key factor of sustainable urban development".
The accolade "is a testament to its centuries-old culinary traditions and vibrant food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this beloved, chaotic, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has perennially characterized its heart: an immense devotion for food.
"'The day's menu, the method of preparation' is a ongoing conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so silky 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 cooked on a gentle, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Apart from the well-known 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 sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and kiosks – hidden treasures that are immensely loved by the locals.
In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can visit a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot 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 technique of making it is intricate and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation do not want to master the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is anticipated, will encourage more people globally to explore these narratives and travel to the city to savour the food wonders of Lucknow.
